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John and Lisa's Weekend Kitchen

Bacon, egg and spinach pretzels with iced caramel frothy coffees

John and Lisa have some beautiful Weekend Warmers in their kitchen today.

They start the day with their new family favourite - bacon, egg and spinach pretzels with a frothy caramel iced coffee on the side.

Next it’s Lisa’s gorgeous Provençal roast lamb - a one tray roast that’s as simple as it is delicious.

On the side, or even on its own, is a beautiful cheese, leek and cauliflower pie. And save room for something sweet, with little self-saucing butterscotch puddings to finish.

Bacon, egg and spinach pretzels with iced caramel frothy coffees

Serves 4

Ingredients

Pretzel

Olive oil

8 slices of streaky bacon, pre-cooked

10g butter

300g baby leaf spinach 

1 tbsp crème fraîche

Salt and freshly ground black pepper

4 pretzels, cut in half horizontally

Mayonnaise

Dijon Mustard 

4 medium eggs

50g cheddar cheese, grated

Iced coffee

1 tbsp caramel sauce (ideally in a squeezy bottle)

1 tbsp chocolate syrup (ideally in a squeezy bottle)

2 tbsp powdered instant coffee (granulated instant coffee will work too)

2 tbsp granulated sugar

2 tbsp cold water

150ml milk or milk alternative

Ice


Method

Pretzel

1. Preheat the oven to 200ºC/180ºC fan.

2. Increase the heat under the pan, add the butter and heat until foaming and nutty. Add a good grind of fresh black pepper and then tip in the spinach, fry for a minute until wilted and stir in the crème fraîche.

3. Mix a good dollop of mayonnaise and mustard together in a small bowl, and then lay the bottom halves of the pretzels on a baking tray. Spread each with the mayonnaise and mustard mixture then top one side of the pretzel with your wilted spinach.

4. In another out pan, add a little oil and set over a medium heat. Crack the eggs into the pan and fry gently until the whites are just set and the yolks are still runny. Once they’re ready add one fried egg to the other side of each pretzel half and then sprinkle some of your grated cheddar on top of each pretzel. Finally, carefully top each pretzel with its other half (making sure not to burst the runny egg yolks) and finish with two slices of streaky bacon and an extra grating of cheese on top. Transfer to the oven for 5 minutes to warm through.

5. Take the warmed pretzels from the oven, remove the top and place an egg on the spinach. Carefully place the lids back on then top each with a good sprinkle of grated cheese. Bake for 5 minutes until the cheese has melted then serve.

Iced frothy coffee

1. Whilst the pretzels are in the oven you can make the iced frothy coffees. To a mixing bowl add your instant coffee, sugar and water and mix until the coffee and sugar have dissolved in the water. Using an electric whisk, whisk the ingredients together until it forms into a light mousse (it should be able to stand up in little peaks).

2. Once your coffee mixture is light and fluffy, add a handful of ice into a large tall glass and then drizzle your sauce or syrup of choice around the inside of the glass (we’ve gone for caramel and chocolate). Fill each glass ¾ full with milk, and then top with a few spoonfuls of your frothy coffee mixture.

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John and Lisa's Weekend Kitchen