Celebrate British Sandwich Week with French Toast Bacon Butties and Honey Gooseberries

  24 May '23   |  Posted by: Birlinn

Recipe from The Scottish Brunch Bible by Ghillie Basan

Added to our reputation for deep-frying everything, we Scots are also known for our butties – with chips, potato crisps, sausage, and bacon. Here the bacon butties are finished with gooseberries in honey syrup in the tradition of Canada’s pancakes, topped with bacon and maple syrup.

Serves 2

For the gooseberries:
200g (7oz) gooseberries, topped and tailed
4 tablespoons honey
For the butties:
2 eggs
180ml (6fl oz) milk
1 tablespoon granulated sugar
4 slices white or brown bread, cut in half on the diagonal
8 rashers streaky bacon, grilled
2 tablespoons butter
For the serving:
Icing sugar

First prepare the gooseberries. Tip the gooseberries into a heatproof bowl with the honey. Cover the bowl with cling film and set over a pan of simmering water for about 30 minutes until the fruit is soft but still holds its shape. Take the bowl off the pan, strain the juice into a small saucepan and bring it to the boil. Reduce the heat and bubble gently until the juice has reduced to a thick syrup. Pour the syrup over the gooseberries and leave to cool.

Whisk the eggs and milk with the sugar in a bowl. Place the diagonally-halved bread in the egg/milk mixture. Leave to soak.

Place the bacon rashers under the grill, or fry them in a pan, until golden and crisp. Keep warm in aluminium foil.

Heat 1 tablespoon of the butter in a non-stick frying pan and fry two slices of the soaked bread for about 3 minutes each side until golden and crisp. Keep warm and repeat with the rest.

Place the bacon between two triangles of the fried bread to make a sandwich – you should end up with four butties – and spoon the gooseberries and honey syrup over them. Dust with icing sugar and enjoy while they’re still hot.

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