Early one Saturday the husband insisted on making this ‘thing he’d heard about on the radio’ for breakfast. As more of a visual person I wasn’t sold but he’s fairly trustworthy and pretty damn impressive in the kitchen so I let him get on with it. Turns out the thing he’d heard about was only the most delicious, cholesterol raising breakfast of champions that ever there was. Since that day it’s featured in all of our greatest celebratory days and some boring old Saturdays’ where we’ve just needed a good dose of artery blocking stodge to get us going.
I give you the New York Top Hat. At least that’s what I’ve been calling it although Mr Google suggests that a New York Top Hat is bloody head wear in the Big Apple. No class.
So we’ll call it a Popeye, because that’s what Google says.
Whatever you call it just make it, love it, don’t eat too many of them and keep the Rennies on hand for the heartburn.
To feed two:
2 slices of good thick white bread
4 cooked rashers smoked bacon
Oil for frying
Use a biscuit cutter to cut a beautifully satisfying hole in each of your slices of bread.
Heat up a little oil in a frying pan. I’m always too keen and don’t let the oil get hot enough-don’t be me.
When the oil is almost smoking, chuck the holey slice and the little extra disc of bread into the pan.
Give it a couple of seconds and crack an egg into the middle.
Let it cook for around 45 seconds until the egg is starting to set and, use a slice to flip the whole thing over in the pan (don’t forget the little golden cut offs, they’re delicious).
Let it cook on for another minute or so depending on how firm you like your yolks and you’re good to go. Serve with crispy bacon and lashings of maple syrup.
It’s almost as good as the cinnamon nutella filled eggy bread of last year. Almost.