Farmhouse Breakfast Week


Farmhouse Breakfast Week returns for its 13th year between 22nd – 28th January 2012 – so save the dates in your diary now!

Baked Eggs & Denhay Bacon

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves :4


  • 4 rashers of smoked Denhay back bacon, chopped

  • 4 medium eggs beaten

  • 4 cherry tomatoes quartered

  • 2 tbsp semi skimmed milk

  • 1 tbsp chopped parsley

  • 4 slices wholemeal bread toasted

How to make it

  1. Preheat oven to 200C, gas mark 6

  2. Grease 4 compartments of a muffin tray and preheat in the oven

  3. Fry the bacon in a small frying pan for 3-4 minutes until crispy

  4. Mix together the egg, tomatoes, milk, parsley and bacon then season with black pepper

  5. Pour into the greased muffin tray and bake for 15 minutes

  6. Serve immediately on toast with sausages


Denhay Bacon, Onion and Basil Muffins

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Serves: 18



  • 225g of dry cured unsmoked Denhay back bacon rashers (trimmed and cut into large pieces)

  • 450g plain flour

  • 2 tbsp baking powder

  • pinch of salt

  • 4 eggs

  • 450ml semi skimmed milk

  • 25g butter

  • 1 small onion

  • 1 small handful fresh basil

How to make it

  1. Preheat oven to 180C, 350F, Gas Mark 4.

  2. Into a large bowl place the flour, baking powder and salt

  3. Break eggs into a jug and lightly mix with a fork

  4. Add the milk and mix together

  5. Place the butter into a hot frying pan and add the bacon pieces and onion slices

  6. Cook until onion is translucent and the bacon is cooked through

  7. Add the cooked bacon and onion to the flour and mix

  8. Add the basil followed by the egg and milk mixture

  9. Fold the mixture together using a large spoon until all ingredients are thoroughly combined

  10. Place muffin cases into muffins tins

  11. Fill each muffin case almost to the top with the mixture (it should make approx 18 muffins)

  12. Cook in a pre-heated oven for 20-25 minutes until well risen and golden.



Denhay Bacon Brunch Club Sandwich

Preparation time: 4 minutes

Cooking time: 6 minutes

Total time:10 minutes




  • 6 of Denhay smoked premium back bacon rashers

  • 3 slices thickly cut crusty bread

  • 1 tsp oil

  • 1 tomato (thickly sliced)

  • 1 large mushroom (thickly sliced)

  • 2 eggs lightly beaten

  • 1 green chilli (deseeded and finely chopped)

  • 1 tbsp fresh coriander

  • 1 tbsp fresh parsley

  • 1 lime

  • 2 tbsp mayonnaise

How to make it

  1. Place the bacon rashers on a grill pan and cook for 3-4 minutes until crispy and cooked through

  2. Heat the oil in a pan and cook the tomato and mushroom slices until lightly cooked

  3. Remove and set to one side

  4. Into the pan add the beaten eggs, chopped chilli and chopped herbs

  5. Mix together and then allow the mixture to set – turn over and brown on both sides

  6. Mix the lime rind and mayonnaise

  7. Construct the sandwich – on the first bread layer place 2 bacon rashers, the tomato and mushroom slices and then cover with the second bread layer

  8. On the second bread layer spread the lime mayo, the herby chilli omelette and a further 2 bacon rashers

  9. Add the final bread layer and secure with a bamboo skewer

Breakfast Hash with Denhay Bacon and Poached Eggs

Preparation time: 25 minutes

Cooking time: 10 minutes

Total time: 35 minutes

Serves: 4



  • 700g potatoes

  • diced

  • 3 tbsp rapeseed oil

  • 1 onion sliced

  • 150g mushrooms sliced

  • 100g spinach

  • 150g cherry tomatoes halved

  • 4 slices of lean back Denhay bacon

  • 4 medium eggs

  • poached

How to make it

  1. Boil the potatoes for 15-20 minutes until tender, drain and cook slightly

  2. Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes

  3. Add the spinach and tomatoes and cook for a further 1 minute

  4. Roughly mash the potato and mix into the onion mixture

  5. Season

  6. Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes

  7. Divide the potato hash into 4 rounds

  8. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side

  9. Top with bacon and a poached egg and serve


Crispy Denhay Bacon and Egg Tartlets

Preparation time: 5 minutes

Cooking time: 12 minutes

Total time:17 minutes




  • 16 rashers of dry cured Denhay streaky smoked bacon

  • 3 eggs

  • 150ml milk

  • 1/2 tsp mustard

  • 50g cheese, eg Cheddar

  • seasoning

How to make it

  1. Preheat the oven to 200C, 400F, Gas Mark 6

  2. Take each rasher and cut in half

  3. Use the bacon to line a muffin tray

  4. Using 4 half rashers, place 2 side by side and then fill the gaps with the remaining 2 rashers

  5. Cut a piece of greaseproof paper into rough squares and scrunch up – place into each lined muffin tin

  6. Place in the preheated oven and cook for 5 minutes

  7. Remove and lower the oven temperature to 180C, 350F, Gas Mark 4

  8. Mix together the eggs, milk, mustard, cheese and seasoning

  9. Remove greaseproof paper from each bacon lined muffin tin and pour or spoon the mixture into each bacon lined muffin tin

  10. Bake for about 10-12 minutes until the mixture is set, risen and fluffy

  11. Allow to stand for a few minutes before removing from the tin

  12. Serve as brunch.

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