GRILLED SOURDOUGH, GRATED TOMATO, FRIED EGG, CRUMBLED FETA & HONEY BACON

Grilled sourdough, ripe tomato rubbed raw, crispy honeyed bacon, a slow-fried egg and salty feta. Simple ingredients, treated properly — that’s where the flavour is.

INGREDIENTS

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  • 1 x beef tomato

  • Pinch sugar

  • Large pinch Maldon salt

  • Tom’s sourdough, toasted or grilled in olive oil

  • Crumbled feta

  • Little sliced spring onion

  • 5 slices of smoked streaky bacon

  • Little runny honey

  • 1 egg

  • Splash sherry vinegar

  • Few red pepper flakes

  • 2 tbsp olive oil

  • 6 turns of milled pepper

Method

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Cut the tomato in half, place a box grater into a large bowl and rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with the feta, salt, sugar, pepper and everything else.

Place the bacon onto a tray lined with parchment paper, drizzle with a little oil and honey, and grill until crispy.

Fry the egg very slowly in vegetable oil with a sprinkling of red pepper flakes and seasoning, cooking gently to your liking.

Place the tomato onto the sourdough, then top with the bacon and the fried egg.