Ingredients
| 1 | Red capsicum |
| 1 | Olive oil, (to fry) |
| 8 slices | Streaky bacon, (free range) (Main) |
| 1 cup | Bread, (cubed) |
| 1 | Garlic clove, (finely chopped) |
| 8 | Eggs, (beaten) |
| 2 Tbsp | Chives, (finely chopped) |
| 1 Tbsp | Parsley, (finely chopped) |
| 1 | Salt & freshly ground pepper, (to season) |
Directions
- Grill the pepper over a flame until the skin is charred. Put into a paper bag to steam. After 20 minutes, peel off the skin, remove the seeds and slice.
- Grill the bacon slices until crisp.
- Heat 1 Tbsp olive oil in a frying pan. Add the bread cubes, fry until golden and crisp then drain on baking paper.
- Heat 3 Tbsp olive oil in a pan. Add the garlic and red pepper then the eggs, chives and parsley. Cook gently for 3 minutes, stirring occasionally. Add the croutons, season and serve on individual plates with two rashers of bacon criss-crossed on each.