Main content

Bacon Tartine with Slow Cooked Egg

Try this stunnig breakfast recipe by Jared Ingersoll from Sonoma Café.


  • 700g piece of meaty spec

  • 40ml Worcestershire sauce

  • 25ml Soy Sauce

  • 125g tinned tomato

  • 1 whole carrot

  • 1 small piece of ginger

  • 1 bay leaf

  • Sprig of thyme

  • Good grind of black pepper

  • Chicken stock or water to cover

  • 1 slow cooked or poached egg per person

  • a few chopped parsley leaves


  • 1.

    Carefully remove the skin from the spec but leave as a whole piece. Place all of the ingredients in a deep dish ensuring that the liquid covers the spec. Press a piece of greaseproof paper down onto the surface of the spec and liquid and then cover the whole dish with a piece of foil. Place in a pre-heated 180c oven and cook for about 90 minutes or until the spec is soft.

  • 2.

    Allow to cool in the liquor, when cool remove and slice into ¼ cm slices. Strain the liquor into a saucepan and place on a high heat and reduce until you get a nice thick and tasty sauce, depending on the consistency of the sauce it will take about ½ hour.

  • 3.

    Pre-heat your sandwich press. Take 4 nice thick slices of Sonoma Miche, lay the poached spec slices out over the bread and then place between 2 pieces of cooking parchment and ‘toast’ your Tartine for about 4 minutes or until the spec and bread has taken a little colour.

  • 4.

    Plate your Tartine on your place your egg on top, pour over the cooking liquor and finish with a little chopped parsley.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings