ABI'S EGGSLUT-INSPIRED SANDWICH

Ingredients

50 g Honey mustard Boerenkaas cheese Fresh basil pesto, to serve 4 slices white bread 6 free range egg, yolks 3 Tbsp canola oil, plus extra for greasing 2-4 rashers streaky bacon, parcooked

Cooking Instructions

Cook bacon in a pan over a medium heat on both sides until just crisp. Set aside. Add canola oil to the same pan and crack in eggs. Just before the egg whites set, stir through the yolks using a fork or chopsticks to create a marbled effect. Flip the eggs and cook for another 30 seconds. Place a few slices of Boerenkaas cheese, or any cheese of your choice, on a slice of bread and spread with a generous layer of honey mustard. Top with the bacon and egg, pesto or Sriracha mayo and the top slice of bread.

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