2 Rankin Selection Potato Farls
1 Rankin Selection Soda Farl
2 tbsp vegetable oil
4 streaky bacon rashers, rinds removed
4 back bacon rashers
2 ripe tomatoes, halved
1 tsp unsalted butter
4 free range eggs
2 tbsp water
Sea salt and freshly ground black pepper
Heat a large non-stick frying pan over a medium heat and add the vegetable oil. Add the streaky bacon and when almost cooked, add the back bacon and tomato halves, seasoned with salt and pepper. Continue to cook until the streaky bacon rashers are crispy, the back bacon is cooked but not dried out and the tomatoes are just beginning to soften. Transfer them all to a warm oven, reserving the fat in the pan.
Cut each potato farl in half and then split the soda farl in half and cut each half into four pieces. Dip them lightly in the reserved fat, which has been left in the pan (or you can use a pastry brush). Dry-fry both over a low heat until they start to crisp up, turning once. Remove from the pan and transfer to the warm oven.
To fry the eggs, wipe out the frying pan and allow the butter to melt until it is sizzling. Carefully crack in the eggs and add the water, then season with a little salt and pepper. Cover the pan with a lid or tin foil and allow them to cook slowly for about 2 minutes or until they are done to your taste.
Serve at once on warmed plates, dividing up the bacon, potato farl, tomato and eggs.
This recipe has been created by Paul Rankin using his Rankin Selection bread range.