Best Brunch Stack

Serves 2
  • 3 tablespoons oil
  • 4 rashers streaky bacon
  • 4 slices thick cut grain bread
  • 2 eggs
  • 2 handfuls baby spinach leaves
  • ¼ cup water
  • Vine tomatoes, halved
  • Moroccan seasoning or similar
  • ½ cup Best Foods™ Mayonnaise with a Touch of Garlic
  • 1-2 teaspoons whole grain mustard
  • 2 tablespoons lemon juice
  • 2-3 tablespoons hot water 

Preparation time: 10 minutes

Cook time: 10 minutes

  1. Heat 2 tablespoons of the oil in a large non-stick frying pan. Add the bacon and tomato halves and cook for 2-3 minutes each side or until cooked to your liking. Remove from the pan and set aside.
  2. In the same pan toast the bread then add a little more oil and crack in the eggs, sprinkle with seasoning and cook for 2-3 minutes or until set.
  3. Toss the spinach leaves in the pan with a ¼ cup water until just wilted.
  4. Place the toasted bread on serving plates and top with bacon, spinach and eggs, garnish with tomato halves and a drizzle of brunch aioli.
  5. For brunch aioli dressing combine the Best Foods™ Mayonnaise with a Touch of Garlic, mustard and lemon juice and add enough hot water to make a sauce consistency.
Recipe by Jo Wilcox