Save to your scrapbook
Mackerel Eggy Bread with Bacon, Watercress, Radishes and Saffron Aioli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Sat Dec 01 00:00:00 GMT 2007.