Egg Tomato Baps Food

TRADITIONAL BRITISH BAPS RECIPE

Steps:

• Place 2/3 cup milk and water in a microwave-safe bowl and microwave for 30 seconds; the mixture should be lukewarm. Sprinkle yeast and sugar over the warmed milk mixture and let sit until frothy, about 3 minutes.
• Sift salt with flour into a large bowl. Gently mix the yeast mixture with a fork, then pour over flour; mix with a wooden spoon until dough forms, then knead the dough lightly with your hands. Form the dough into a ball and place into an oiled bowl. Cover with a tea towel and let dough double in size, about 90 minutes.
• Adjust oven rack to middle position and preheat to 425°F (220°C). Punch down the dough and divide it into 8 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap, making sure that the wrap is touching the dough to prevent a skin from forming. Let rise for an additional 15 minutes.
• Remove plastic wrap, then brush tops and sides of baps with remaining tablespoon milk, and sprinkle with flour. Bake until baps are puffed and golden, about 15 minutes. Remove from oven and allow to cool on a rack. Baps are best the day they are made but can be stored in a plastic bag or covered container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to refresh. Use baps for sandwiches.

THE GREAT BRITISH BREAKFAST BAP

Steps:

• Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
• Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
• Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

BAKED EGGS IN TOMATOES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

SAUSAGE & EGG BAPS WITH SPICY TOMATO SAUCE

Steps:

• Place all the ingredients for the sauce in a large pan. Cook over a medium-high heat for 10-12 mins until most of the liquid has evaporated and the tomatoes have broken down, leaving you with a thick, spoonable sauce.
• Squeeze the sausagemeat from the skins and shape into 4 flat patties. Heat the oil in a large frying pan. Cook the patties for 4 mins each side, squashing them down with the back of a spatula, until crisp and golden on both sides. Remove from the pan and keep warm.
• Heat the grill. Crack the eggs into the pan and cook to your liking. Meanwhile, slice open the baps and lightly toast, cut-side up, under the grill. Add a spoonful of the spicy tomato sauce to each bap, then a sausage patty, then top with a fried egg.