Bacon Toast is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic starter or savoury dish of bread slices and streaky bacon that are dipped in egg flavoured with parsley and shallots that are fired to cook and served with a clear, vinegared, sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Toast.
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This is a classic recipe for a Victorian version of Bacon Toast that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON TOAST.—Cut some slices of bread thin, and about three inches long; chop some streaky bacon into small pieces, and dip them into a raw egg, which has been beaten up with shred parsley, shalots and pepper; fry the bacon and bread together over a slow fire, and serve with clear sauce with a little vinegar in it.
Modern Redaction
Ingredients:
4 slices of bread, cut very thinly
8 rashers of streaky bacon
1 egg
1 tbsp parsley, finely chopped
2 shallots, finely chopped
black pepper, to taste
Method:
Slice your bread very thinly and trim to about 8cm long. Chop the streaky bacon into small pieces. Beat the eggs, parsley and shallots together then season with black pepper.
Melt the butter over low heat then dip the bacon in the egg mix, add to the pan along with the bread and fry until golden. Serve as a breakfast dish with a clear sauce containing a little vinegar.
