zoom Bacon
  • Save to your scrapbook
  • Save to your scrapbook

    Pan-fried Bacon and Malt Loaf Stacks

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pan-fried Bacon and Malt Loaf Stacks

    This recipe is inspired by the Scottish tradition of frying slices of Christmas pudding and serving it with crisp rashers of bacon. The result is in an unexpected and delightful combination of chewy sweet bread and salty crisp bacon. Serve this breakfast dish with fresh or slow-roasted cherry tomatoes.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • Cherry tomatoes
    • Freshly ground black pepper
    • 2 tbsp sunflower oil
    • 225g pack Waitrose Maple Cure Rindless Back Rashers
    • 1 Soreen Malt Loaf
    • 50g butter
    • 4 large free range eggs
    • Salt
    • Maple syrup


    1. Preheat oven to 140°C, gas mark 1, to keep all the cooked ingredients warm.
    2. Heat 1 tbsp of the oil in a large non-stick frying pan. Add the bacon and fry for 2 minutes on each side until crisp. Drain on kitchen paper, add the remaining oil and fry the eggs to your liking. Place in an ovenproof dish and keep warm in the oven.
    3. Carefully slice the malt loaf lengthways into 8 pieces. The loaf can be quite squidgy, so it helps if you refrigerate it for 10 minutes before slicing to make it firmer. Melt the butter in the frying pan and fry the slices of malt loaf for 1 minute on each side until they become slightly caramelised. Remove and keep warm in the oven.
    4. Wipe out the frying pan with kitchen paper and pan fry the tomatoes, or use the slow-roasted cherry tomatoes.
    5. Place a slice of malt loaf on each plate. Top the slice with three rashers of bacon and another slice of malt loaf. Drizzle with maple syrup, and place an egg on top. Scatter a few tomatoes around and finish with a grinding of salt and pepper, or use the slow-roasted cherry tomatoes. (See recipe). Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars