Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 35

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 8–10

Use smoked or unsmoked bacon for this recipe, whichever you prefer. Either way this recipe is a simple solution to cooking breakfast for a larger number.

About 2–3kg (4lb 7oz–7lb) bacon joint (depending on the size of your slow cooker)

1 fresh thyme sprig

4 bay leaves, broken in half

1/2 tsp black peppercorns

1–2 eggs per person

Place the bacon in the slow cooker dish and pour in enough cold water to cover completely. Drop the thyme, bay leaves and peppercorns into the water. Cover with the lid and cook on low overnight or for up to 9 hours.

The next morning or 30–40 minutes before you are ready to eat, lift the bacon out of the water and set aside in a warm place to rest. Increase the temperature of the slow cooker to high. Gently lower the eggs into the water and leave for 20 minutes for a soft yolk, or for up to 30 minutes for a harder boiled egg.

Remove the eggs with a slotted spoon and leave to stand. When they are just cool enough to handle, carefully peel them. Carve the bacon into thick slices and arrange on serving plates. Top each with an egg or two and cut them in half to expose the runny yolk. Serve with plenty of hot buttered toast.

WHAT ABOUT…

if you want to cook on the hob? Place the bacon in a large saucepan, cover with cold water and add the spices. Bring to a simmer over a low heat and cook for 2–3 hours or until tender. Remove the bacon and increase the heat. When the water is boiling, add the eggs and cook for 5–10 minutes for soft- or hard-boiled eggs, respectively.