Recipe by Jamie Oliver.
1 jar of chili and garlic pesto
4 rashers of smoked streaky bacon, the best
quality you can afford
a large knob of butter
4 large eggs, preferably free-range or organic,
sea salt and freshly ground black pepper
2 slices of good quality rustic bread
Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, or until golden and crisp.
Meanwhile, put a small pan on a low heat and slowly melt the butter until frothy. Pour the eggs into the pan and add a pinch of salt and pepper. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.
When the bacon is done, transfer it to a plate lined with kitchen paper towel to drain. Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chili and garlic pesto and crispy bacon on the side.