From Castlebar - County Mayo -

Food and Drink
Eggy Bread BLT
By Bord Bia
5, May 2013 - 09:22

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David Wallace
This month in the Bord Bia Quality Kitchen we're joined by former professional rugby player David Wallace. The father of two - who earned 203 caps for Munster and 71 caps for Ireland over the course of his career - remains conscious of his calorie intake since hanging up his boots last year.

During his professional career, the former rugby player consumed a whopping seven meals per day to keep up his gruelling training regime. David says, "Most days, you're putting in two training sessions or else it's a match day so you're constantly thinking about having protein - like eggs and meat - to recover from a tough workout or else you're stocking up on carbs to fuel yourself for the next bout of exercise. The focus is entirely on getting enough food into your body and I love food so eating seven times a day didn't bother me too much - I just got used to it. Since retiring, I've been eating three meals a day like a ‘normal person', which I know sounds strange!"

The Bord Bia Quality Kitchen is an online destination for recipe information and cooking advice - log on to www.facebook.com/bordbia or www.bordbia.ie/qualitykitchen. Visitors to the Quality Kitchen can find out how food fits into David's busy lifestyle and watch David join Chef Neven Maguire in the kitchen to whip up the ultimate bacon sandwich.

Other celebrity ambassadors of the Bord Bia Quality Kitchen include TV and radio presenters Hector Ó hEochagáin and Aoibhinn Ní Shúilleabháin; VIP columnist and former model Yvonne Keating; and home cook Donal Skehan.

Teresa Brophy, Consumer & Trade Marketing Manager, Bord Bia said "The Bord Bia Quality Kitchen has been designed to help people who need some cooking inspiration but who maybe lack confidence or don't have a lot of time. Our 6 ambassadors come from quite varied backgrounds and have different skill levels in the kitchen but what links all of them is their love of quality produce. We hope that this resource will help to inspire consumers with fresh ideas as well as providing tips and advice for buying and preparing delicious meals for all occasions."

As well as a wide range of tasty recipe ideas, visitors to the Bord Bia Quality Kitchen have the chance to win an iPad every month to help inspire them with new cooking ideas. The Bord Bia Quality Kitchen is also a source of information on Bord Bia's Quality Mark - the symbol used to indicate certification under Bord Bia's Quality Assurance Scheme. By purchasing food with the Bord Bia Quality Mark, consumers know that it has been produced to the highest Bord Bia Quality Standards - including traceability and care for the environment.

 


 

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Eggy Bread BLT
Recipe
Eggy Bread BLT
This has to be the ultimate bacon sandwich! It's a good idea to cook the bases of the ciabatta first so that you can start assembling the sandwiches whilst the tops are cooking.

Serves: 4
Cooking Time: 15 mins

Ingredients
4 eggs
2 tablesp. milk
Freshly ground black pepper
1 large ciabatta loaf
About 2 tablesp. olive oil
12 smoked streaky bacon rashers, rinds removed
1 tablesp. good quality mustard
2 tablesp. of reduced fat mayonnaise
2 tablesp. tomato ketchup
25g rocket leaves
4 small vine tomatoes, finely sliced
Method

Crack the eggs into a shallow dish, add the milk, season and mix well to combine. Cut the ciabatta loaf into four even-sized pieces and then cut each one open so that you have eight separate pieces. Place each piece of the bread, cut-side down in the egg mixture. Leave to soak for a minute before turning over.

Heat a large frying pan and add half of the oil, then add the soaked bases of ciabatta, cut- side down. Cook over a medium to low heat -2 minutes until golden brown, then turn over and cook for another two minutes.

Meanwhile, preheat the grill. Arrange the bacon on a grill rack and cook for a couple of minutes on each side until really crispy. Keep warm.

Remove the ciabatta bases from the frying pan and keep warm. Add the remaining oil and then add the tops of the ciabatta. Cook as described above.

Mix together the mustard and the mayonnaise in a small bowl. Just before serving, spread half the mustard mayonnaise over the bases, next add a little ketchup, the rocket leaves, a layer of tomato slices and season with the black pepper. Top with the bacon. Finish by spreading the remaining mustard mayonnaise on to the top half of the eggy bread.

Bord Bia Tip
Make sure the bacon you buy for this recipe carries the Bord Bia Quality Mark so that you know it comes from farms and producers working to the highest Bord Bia Quality standards which include traceability and care for the environment. For more tasty recipe ideas and video tips, visit the Bord Bia website at www.bordbia.ie/qualitykitchen


Nutritional Content
Protein: 22g
Carbohydrates: 32g
Fat: 35g
Iron: 2.1mg
Energy: 533kcal


 


 


 



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