Best

By: Linda Jones, Paul Jones
From: Alimentari
Makes: 2
Photographer: Lauren Bamford

The bacon, egg, spinach and tomato ciabatta, or BEST, as it became known, was our first traditional cooked breakfast item. Our original kitchen was incredibly limited (we had a domestic stove from the 1980s with only two electric burners, one of which was broken) so we didn’t have the capacity to serve full breakfasts. We wanted to offer bacon and eggs on the go and so the BEST was born. It’s still incredibly popular – we wouldn’t dare take it off the menu.

Ingredients

Quantity	Ingredient
4 rashers	kaiserfleisch
2	round ciabatta rolls
	see method for ingredients, for spreading
	see method for ingredients, for spreading
1 handful	baby spinach leaves
4 slices	tomato
4 slices	provolone cheese
2	eggs
	olive oil, for frying

Method

Heat a frying pan over medium–high heat. Add the kaiserfleisch and fry until cooked to your liking. Remove and drain on paper towel.
Slice the rolls in half and place under a grill until lightly toasted.
Spread the bottom halves of the toasted ciabatta with aioli, and the top halves with tomato chutney. Divide the spinach between the rolls, placing on top of the aioli. Top with the tomato and season with pepper. Add the cooked kaiserfleisch and the provolone (if you wish to melt the cheese, place under the grill for 30 seconds).
Meanwhile, heat a little olive oil in a frying pan over medium–high heat. Crack the eggs into the pan and fry until cooked to your liking.
Place the eggs on top of the cheese and season with salt. Cover with the ciabatta tops and you have the perfect breakfast burger.

Tags:: alimentari

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