WITH the Cheltenham Festival just around the corner, Paul Napper, head chef at the Evesham Hotel shares his champion tip for a hearty breakfast.
GOLD CUP BREAKFAST
We’re under starters orders this month. So let’s get ahead of the pack with this substantial breakfast sandwich
Ingredients
2 slices of sour dough
1 small onion diced
2 slices of corned beef
1 slice of Irish white cheddar
2 baby gem leaves
1 Hen’s egg
1 tomato sliced
1/2 tea spoon wholegrain mustard
3 tea spoons of mayonnaise
Oil for frying
1. Heat a large non-stick frying pan and add some of the oil
2. Fry the onion until soft and slightly brown then add the corned beef to warm through
3. Remove the onions and corned beef onto a plate and place in a warm oven
4. Fry one side of the sour dough in the pan then remove
5. Then fry the Hen’s egg on both sides until its hard
6. Mix together the mayonnaise and mustard
7. Spread the mustard mayonnaise onto the uncooked side of the sour dough
8. Place the sliced tomato baby gem onto the bread first followed by the egg and the cheese
9. Finally top with the warm corned beef and onion and place the other slice of sour dough on top
I’m not a betting man but I’d lay my money this will go down a treat. Good luck!
