Indulge in the magic of Christmas morning with this deliciously decadent breakfast idea from the owner of Cape Town’s famous ‘Bacon on Bree’ restaurant, Richard Bosman.
Christmas morning just went from best…to best ever!
100g cake flour
30g chopped basil
3 eggs separated
1/2 teaspoon baking powder
1 tspn salt
200g ricotta cheese
160g dry cured streaky bacon
150g cherry tomatoes
1 clove sliced garlic
2 sprigs of thyme
Breville Handy Mix Scraper
Place the egg whites in your Breville bowl mixer and beat until stiff with the whisk attachment. Remove the whites and set aside. Place the egg yolks, ricotta and milk in the mixer and, keeping the whisk attachment on, blend well. Reduce the speed of the mixer and add the flour, salt, “chopped basil and baking powder. As soon as the flour is incorporated add the egg whites. Fold in gently into the mixture. Set aside.
Place the tomatoes, a tablespoon of olive oil and the thyme in a frying pan. Cook on a low heat until the tomatoes soften and take on some colour. Add the garlic and fry until the garlic is golden. Grill the bacon until crispy and keep warm with the tomatoes.
Heat a knob of butter in a non stick frying pan on medium heat. Add 2 tablespoons batter for each flapjack and cook the in batches. Keep warm in the oven until all the flapjacks are cooked.
Arrange the flap jacks on a plate and top with the bacon and cherry tomatoes. Drizzle with balsamic reduction, add a grind of black pepper and garnish with some extra basil leaves.
Grate a little Parmesan cheese on top for extra Christmas cheer.
Whether you’re lucky enough to call the Mother City home or simply visiting during the festive season, take our word for it and pop in to the famous ‘Bacon on Bree’ for more mouth-watering meals like our Christmas morning treat. They’re situated at 217 Bree Street and as the name suggests, everything on the menu celebrates bacon – What’s not to love!
Visit: Bacon On Bree