Carrot ‘Bacon’, Peas and Poached Egg Toast
Sweet, salty and smoky, this vegetarian alternative ticks all the same boxes as regular bacon and pairs wonderfully with eggs on toast. Hands-on time 35min, plus cooling. Cooking time about 45min. Serves 4
◆ 8 medium eggs, fridge-cold ◆ 200g (7oz) frozen peas ◆ 2 spring onions, finely chopped ◆ 2tsp extra virgin olive oil ◆ 2tbsp finely chopped mint ◆ 8 slices sourdough, toasted ◆ 1tbsp mixed seeds for the carrot ‘bacon’ ◆ 1 fat carrot ◆ 1tbsp tahini ◆ 1tbsp maple syrup ◆ 2tsp vegetable oil ◆ 2tsp soy sauce ◆ ¼tsp smoked sweet paprika, plus
extra to sprinkle
1 Preheat oven to 180°C (160°C fan) mark 4 and line a large baking tray with baking parchment. Using a Y-shaped peeler, shave the carrot into long strips, discarding any that are very narrow. Mix remaining ‘bacon’ ingredients in a bowl, add carrot strips and toss to coat. Lay flat but tightly packed on the lined tray and drizzle over any remaining marinade. 2 Lay another baking sheet directly on top of the carrots and cook in oven for 25-35min until lightly browned and quite firm, then sprinkle with a little extra paprika and leave to cool on the tray (they will crisp up as they cool). 3 To poach the eggs, bring a large, deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then pour it into the simmering water. Working quickly, add 3 more eggs. Poach for 4min or until the whites feel firm but the yolks are soft. Lift eggs out with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs. 4 Meanwhile, cook peas and spring onions in a medium pan of boiling water for 2-3min until tender, then drain well. Transfer to a bowl, crush, then stir in oil, mint and seasoning. 5 To serve, spoon the pea mixture on the toasts, then top each slice with an egg, some carrot ‘bacon’ and seeds. PER SERVING 425cals, 23g protein, 17g fat (4g saturates), 48g carbs (8g total sugars), 7g fibre