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Bacon & Anchovy on Rye with Scrambled Eggs
Bacon & Anchovy on Rye with Scrambled Eggs

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

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
Serves: 4



Bacon and Anchovy paste:


200 g

Eskort Rindless Streaky Bacon

50 g

anchovy fillets

5 ml

fresh rosemary

5 ml

black pepper


lemon, zest and juice

65 ml

olive oil


  • Preheat a frying pan on a high heat and fry the bacon 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:



large eggs

60 ml

sundried tomato paste

250 g

cherry tomatoes, halved

45 ml

olive oil

5 ml


5 ml


4 slices

rye bread, toasted

Method and serving:

  • Heat the olive oil in the pan and fry the sundried tomato and cherry tomatoes until the tomato skins are loose.

  • Add the eggs and stir to scramble.

  • Season with salt and pepper.

  • Spread the bacon and anchovy paste onto the rye toast and top with the scrambled eggs.

Recipe Meal Types: - Quick & Easy - Lunch
The following product can be used with this recipe:
Eskort Rindless Streaky Bacon

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