Spicy nduja baked eggs
M&S
Combine red pepper, tomatoes, eggs and avocado with spicy nduja paste to make this easy brunch for four. Serve with crusty sourdough bread for dipping
Full English crêpes
Serves 4
Easy
Prep:
Cook:
Combine two breakfast favourites from both sides of the Channel: a full English and crêpes - seasoned with a little magic - to make this comforting brunch
Skip to ingredients
- 8 rashers dry cured smoked streaky bacon
- 125g Piccolini vine tomatoes
- 280ml milk
- 6 large eggs
- 140g plain flour
- 1 tsp M&S magic sprinkleplus a pinch to serve
- 3 tbsp vegetable oil
Nutrition: Per serving
- kcal497
- fat27g
- saturates7g
- carbs31g
- sugars5g
- fibre2g
- protein30g
- salt2.28g
Method
step 1
Heat the grill to medium-high. Lay the bacon rashers and tomatoes (still on the vine) on a baking tray, and place under the grill for 6-8 mins, turning the bacon halfway through, so it gets crispy on both sides.
step 2
Meanwhile, whisk together the milk, 2 eggs, flour, 1 tsp Cook with M&S magic sprinkle and 1 tbsp vegetable oil. Heat a medium sized frying pan to a medium-high heat, lightly greased with oil. Pour in enough pancake batter to thinly coat the surface of the pan, tilting the pan to spread the mixture evenly. Cook until the base is dry and golden, then flip over to cook the other side. Repeat for the remaining batter to make 8 pancakes.
step 3
In a separate large pan, heat 1 tbsp of vegetable oil over a medium heat and crack in 4 eggs, one in each corner. Fry for 3 mins, until the white is set. To serve, fold 2 crepes in half, laying a fried egg on top, with the streaky bacon and a portion of lightly grilled tomatoes on the side. Sprinkle with a little more magic sprinkle or some salt and pepper to serve.
