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Mackerel Eggy Bread with Bacon, Watercress, Radishes and Saffron Aioli
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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.
A white wine with some sweetness is a good foil for the fattiness of the mackerel and the bacon.
Typical values per serving:
This recipe was first published in December 2007.