one never make one's own bacon sandwich!
but the wench makes a good un, fried slice in the middle, half a piglet of beer can
and a sunny side up egg in there for good measure.
drowned in mayo and ketchup um nom nom!
snap fingures when finished for operation clean up!
wake up, stop dreaming, perpare one's own sandwich! pants!
Sausage, Bacon & Egg with Blacksticks Blue Cheese Sauce on Toasted Brioche coated in Chilli & Smoked Paprika Rub.
Slow cook the Apple & Leek Sasusages, fry the Smoked Streaky Bacon until crispy & fry the Egg until its just set, so the Yolk is runny.
Crumble the Blacksticks Blue into a pan with an Egg Yolk & 1/2 a small tub of Single Cream, Lemon Juice & a shed load of Black Pepper & stir into a smooth paste until the Cheese is melted & the sauce has thickened.
Crush a de-seeded Scotch Bonnet Chilli in a Pestle & Mortar with Rock Salt, Lemon Juice & Olive Oil, then rub on the Brioche before toasting.
Strictly 1 a week max though, cholesterol heaven!!!
Although today's ketchup is invariably tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).