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    Mackerel Eggy Bread with Bacon, Watercress, Radishes and Saffron Aioli

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    Mackerel Eggy Bread with Bacon, Watercress, Radishes and Saffron Aioli

    This is an indulgent hybrid of French toast and a toasted sandwich. This recipe makes more aioli than you need, but, well covered, it will keep in the fridge for four days.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 1–2 tbsp Vegetable oil
    • 8 rashers Smoked streaky bacon
    • 100g Watercress, washed and drained
    • 12 Radishes, quartered
    • 250g Smoked mackerel fillets, skinned and mashed with a fork
    • 8 slices White bread, crusts removed
    • 2 Tomatoes, thinly sliced
    • 2 Large eggs
    • 100ml Single cream
    • Saffron Aioli
    • A pinch Saffron threads
    • 2 tsp Lemon juice
    • 1 Garlic clove, finely chopped
    • 1 Large egg
    • 150ml Light olive oil or extra virgin rapeseed oil

    Method

    1. For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.
    2. Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.
    3. Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.

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    Drinks recommendation

    A white wine with some sweetness is a good foil for the fattiness of the mackerel and the bacon.

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