Full English tasting plate
- Jason Atherton
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Serves 6
More effort
Prep: 20 mins
Cook: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Michelin-starred chef Jason Atherton deconstructs the Great British breakfast and makes a light, playful plate
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Ingredients
Nutrition
Units:
MetricUS
-
6 thin rashers pancetta
-
25g butter
plus extra for frying
-
3 slices white bread
crusts removed, diced
-
200g whole wild mushroom
or sliced chestnut mushrooms
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6 egg yolks
(keep them separate)
For the tomato fondue
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1kg vine-ripened tomato
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1 tbsp olive oil
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3 shallots
chopped
-
2 garlic cloves
crushed
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2 thyme
sprigs , leaves removed
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2 bay leaves
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1 tbsp tomato purée
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Nutrition: per serving
-
kcal201
-
fat14g
-
saturates5g
-
carbs11g
-
sugars6g
-
fibre3g
-
protein7g
-
salt0.6g
low
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Method
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step 1
Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.
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step 2
To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
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step 3
Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.
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step 4
Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.
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step 5
Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.
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step 6
To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.
Recipe from Good Food magazine, May 2012
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