Name: Breakfast jaffle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 slice wholemeal bread; 2 tablespoon tomato chutney; 4 rashers rindless bacon, halved and cooked; 1 tablespoon chopped chives; 2 small (50g) eggs; cooking oil spray

Bacon, eggs and chutney sandwiched between two pieces of toast is a great way to start the day. Perfect for the morning after the night before.

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Ingredients

4 slice wholemeal bread

2 tablespoon tomato chutney

4 rashers rindless bacon, halved and cooked

1 tablespoon chopped chives

2 small (50g) eggs

cooking oil spray

Method

1.Preheat sandwich maker according to manufacturer’s instructions.

2.Spread 2 slices bread with chutney. Arrange bacon on top around edges of bread creating a well in centre, sprinkle with chives. Lightly spray sandwich maker with cooking oil. Place bases in sandwich maker.

3.Working quickly, break an egg into centre of each base and top with second slice of bread. Close sandwich maker (some egg may seep out).

4.Cook, 5-10 minutes, until bread is golden and crisp. Serve.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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