Bacon Connoisseurs’ Week
~ Old-Fashioned Egg & Bacon Sandwich Spread ~
Red, White & Bacon
19th March to 25th March 2012
Great quality bacon is made with great quality pork, so during Bacon Connoisseurs’ Week we’ll be celebrating the Red Tractor farmers and bacon producers that make that a top priority – with a search to reveal the finest bacon in the country, and a mission to bring you the best tips and recipes out there.
We’ll be raising the flag for Red, White and Bacon on the 19th March with broadcasting legend, self-confessed ‘foodie’, and national treasure herself; Angela Rippon, who says – ‘Delicious on its own or used to add extra flavour to a meal, bacon is one of Britian’s best loved ingredients. The once humble rasher can turn any meal into an occasion to savour’.
I love bacon, it is my favourite meat, so when I read that this week was Bacon Connoisseurs Week, I decided to rustle up a quick recipe to celebrate all that is good about British Bacon. This is a favourite sandwich spread in our household and I used to make it for my daughter when she was little for her lunch box sarnies. It’s not a “haute cuisine” recipe, it is a simple recipe that makes great use of lovely British bacon and free-range eggs; and , some of you who know me well may be surprised to see that part of the recipe is made with a commercially made sandwich spread – but, it’s a great way to add some “bulk” to the spread as well as a crunch! You can of course ditch the sandwich spread and add finely diced vegetables yourself, and that is on my “must make and develop” recipe list, a home-made crunchy vegetable sandwich spread, but for now, I have used a Heinz spread, as it is free from artificial flavourings and colours and is low in fat, sodium and calories too.
Anyway, if you want to know more about Bacon Connoisseurs’ Week, they have a wonderful website full of recipes and activities here: Bacon Connoisseurs’ Week. You may notice my buns in the photos!! They are home-made and a perfect vehicle for any sandwich filling and I have the recipe posted on my blog already here: Baps – Scottish Morning Rolls and as I said, they are the prefect buns for all types of sarnies, including a bacon butty! I have been in a flurry of flour and bread making lately, it was Hot Cross Buns yesterday and I am hoping to try my hand at sourdough this weekend…….stand by your ovens! This is a short post today, but I will leave you with this easy and simple recipe for my Egg and Bacon sandwich spread, it’s perfect for all picnics, tea time tables, lunch boxes, suppers, lunches, Midnight snacks, train journeys, car journeys etc etc…..you get the picture! See you later with more preserves and of course FISH for Friday! Karen