Best

Best

By
From
Alimentari
Makes
2
Photographer
Lauren Bamford

The bacon, egg, spinach and tomato ciabatta, or BEST, as it became known, was our first traditional cooked breakfast item. Our original kitchen was incredibly limited (we had a domestic stove from the 1980s with only two electric burners, one of which was broken) so we didn’t have the capacity to serve full breakfasts. We wanted to offer bacon and eggs on the go and so the BEST was born. It’s still incredibly popular – we wouldn’t dare take it off the menu.

Ingredients

Quantity Ingredient
4 rashers kaiserfleisch
2 round ciabatta rolls
see method for ingredients, for spreading
see method for ingredients, for spreading
1 handful baby spinach leaves
4 slices tomato
4 slices provolone cheese
2 eggs
olive oil, for frying

Method

  1. Heat a frying pan over medium–high heat. Add the kaiserfleisch and fry until cooked to your liking. Remove and drain on paper towel.
  2. Slice the rolls in half and place under a grill until lightly toasted.
  3. Spread the bottom halves of the toasted ciabatta with aioli, and the top halves with tomato chutney. Divide the spinach between the rolls, placing on top of the aioli. Top with the tomato and season with pepper. Add the cooked kaiserfleisch and the provolone (if you wish to melt the cheese, place under the grill for 30 seconds).
  4. Meanwhile, heat a little olive oil in a frying pan over medium–high heat. Crack the eggs into the pan and fry until cooked to your liking.
  5. Place the eggs on top of the cheese and season with salt. Cover with the ciabatta tops and you have the perfect breakfast burger.
Tags:
alimentari
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