Bacon & anchovy on rye with scrambled eggs

By Drum Digital
18 February 2019


Preparation: 5 min | Cooking: 10 min | Serves 4

Crispy fried bacon and anchovy fillets are added to a food processor with seasonings and olive oil then blended until a #JustDelicious smooth paste forms. This flavourful paste is spread onto toasted slices of rye bread and served topped with tomato and scrambled eggs


Bacon and anchovy paste


200g Eskort Rindless Streaky Bacon

50g anchovy fillets

5ml fresh rosemary

5ml black pepper

zest and juice of one lemon

65ml olive oil


  • Fry the bacon in a frying pan over high heat until crispy.
  • Add the bacon to the rest of the ingredients and blend in a food processor until a smooth paste forms.



Dirty tomato scrambled eggs


6 large eggs

60ml sundried tomato paste

250g cherry tomatoes, halved

45ml olive oil

5ml salt

5ml pepper

4 slices rye bread, toasted


  • Heat the olive oil in a pan and fry the sundried tomato and cherry tomatoes until the tomato skins come loose.
  • Add the eggs and stir to scramble.
  • Season with salt and pepper

To Serve

  • Spread the bacon and anchovy paste onto toasted slices of rye bread and top with the scrambled eggs.

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