Badger Baked Eggs and Bacon
A Badger-style twist on a classic combination! Perfect for a campfire cook-out.
Prep time: 10 minutes
Cook time: 25-30 minutes
1 onion, roughly chopped
1 red pepper, roughly chopped
8 rashers unsmoked streaky bacon, cut into 2cm pieces
1 tbsp olive oil
1/2 tsp garlic puree
200ml Badger Tangle Foot Ale
400g can chopped tomatoes
1/4 - 1/2 tsp chilli flakes
1/2 tbsp sugar
50g mature Cheddar cheese, grated
4 flour tortillas, warmed
Badger Tangle Foot Ale, to serve
1. In a frying pan cook the onion, peppers and bacon in the oil until golden.
2. Add in the garlic, Badger tangle foot ale, canned tomatoes, chilli flakes and sugar and cook for a further 15 minutes until quite thick.
3. Make four wells in the tomato sauce and crack an egg into each well, sprinkle over the cheese and cook with a lid on for 4 - 5 minutes until the eggs are just cooked.
4. Season and serve on warmed tortillas with Badger tangle foot ale.
Tip: This is great as a brunch or evening supper dish. Sprinkle over some chopped coriander and more chilli flakes if you wish.