Chilli saffron toast with crispy bacon

Here’s one for the chilli lovers. Head to your local bakery (or supermarket) to pick up a Cornish saffron loaf and get the frying pan on for this eggy bread with a twist. The fiery green chilli and coriander really wake everything up. These toasts are great with a bowl of Greek yogurt on the side.

Serves 4

2 large eggs, beaten 16 rashers of smoked streaky bacon 40g butter 4 slices of 1 large saffron loaf*, 2.5cm thick 4 tsp wild honey 1–2 small green finger chillies, to taste, finely chopped 1 bunch of coriander, roughly chopped

1 Season the eggs with salt and pepper, then pour them into a deep saucer or shallow bowl and leave to one side. This is for dipping the saffron bread into.

2 Preheat oven to 195C/Fan 175C/Gas 5½ and line a baking tray with baking parchment. Lay out the rashers of bacon on the prepared baking tray. Lay over a second layer of parchment on top of the bacon and put another baking tray on the top to keep the bacon flat and stop it curling up while it cooks. For crispy bacon, cook in the oven for 15 mins.

3 In the meantime, melt the butter in a frying pan over a medium heat. Dip each slice of saffron bread into the egg and press down to soak up the egg, then turn over so that both sides are soaked equally. Fry for 2 mins on each side or until golden brown. When all the slices are fried, put them onto a baking tray and pop them in the oven with the bacon to keep hot until you’re ready to serve.

4 Put the crispy bacon on top of the saffron toast and drizzle with honey. Serve sprinkled with the chillies and coriander.

A hit of fiery chilli gives this breakfast a wake-up call

Dawn Cornwall enjoys the latest sunrise in the country; dawn happens slowly here, which seems quite appropriate in this most laid-back of counties. There’s a ritual around cooking breakfast that’s about stopping and taking time, whether that’s for a...