20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
160g frozen peas
1 heaped teaspoon Dijon mustard
160g asparagus
4 rashers of higher-welfare smoked streaky bacon
150g ciabatta
2 free-range eggs
50g pecorino or Parmesan cheese
1 romaine lettuce
60g rocket
Method
- Put a large non-stick frying pan on a medium-high heat with the frozen peas, tossing regularly for 3 minutes, or until hot through. Put the mustard into a large bowl with 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil, mix together and season to perfection. Speed peel the asparagus into delicate ribbons, discarding the woody ends. Add to the dressing with the peas.
- Return the pan to a medium heat with 1 tablespoon of olive oil. Finely slice the bacon and add with a generous pinch of black pepper. Fry until golden, then use a slotted spoon to add the bacon to the dressing, leaving the fat behind.
- Slice the bread into 6 pieces, add to the pan and fry until golden on both sides while you crack the eggs into a shallow bowl, finely grate in half the cheese and beat together. Transfer the toasts to the bowl of eggs and toss well, then return to the pan, drizzling over any excess egg. Cook for 2 minutes on each side, or until golden, finely grating over the remaining cheese when you turn them.
- Click apart the lettuce and tear the leaves into the bowl of dressing, then add the rocket, toss well and divide between your plates. Add the croutons and finish with an extra grating of cheese, if you like.
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