Brunch Brioche Bacon Open Sandwich

There is little better than a bacon sandwich, but these are ... a little better than a bacon sandwich.

Ingredients

• Half a brioche
• Good quality tomato ketchup (e.g. Tiptree)
• 4 rashers of back bacon
• 3 crunchy lettuce leaves
• 12 basil leaves
• 12 cherry tomatoes
• Black pepper

Serves 2 (or 1 if you are hungry)

Cut the brioche into 6 slices and toast. Halve the cherry tomatoes. Fry the bacon. Spread a smear of tomato ketchup on each slice of toasted brioche. Once the bacon has fried, remove it from the pan and put the tomatoes in, with the cut half facing down, to fry in the bacon fat (don’t move them around) - they will take about 3 minutes. Rip the lettuce leaves and place on the brioche. Divide each rasher into three (I use scissors) and put two on each brioche. Distribute the ripped basil leaves between the slices. Add the fried tomatoes to the top. Grind a little black pepper over them and serve.