Serve up a tasty morning treat with this brunchtime recipe by Justine Schofield.
Place a griddle pan on medium heat. Brush the zoccoli bread with oil and grill for 2-3 minutes until nicely coloured.
In another pan add the oil and butter. Allow to heat up and gently crack the eggs into the pan. Season with salt and pepper. Cook the eggs for 2 minutes on a gently to medium heat. Gently pierce the yolk and cook for a further minute.
To assemble, cut the hot zoccoli in half, coat one side with aioli and the other with chutney. Add the bacon, the duck egg and finally some rocket.
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