Toast Hash Roast Mash

May 1, 2017 by
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Toast Hash Roast Mash: Real Food for Every Time of Day by Dan Doherty, the author of Duck & Waffle: Recipes and Stories, is back with the recipes he cooks at home for family and friends and it’s another must have book.

Doherty is the Executive Chef at Duck & Waffle, London’s first 24-hour upscale restaurant, where he showcases his culinary diversity with local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup all of which are included in the Duck & Waffle cookbook with 100 other recipes.

In Toast Hash Roast Mash, Doherty takes more of a casual comfort food route serving up dishes that are inspired by breakfast/brunch – but are perfect for any time of the day. Eggy Bread Bacon & Cheese Sarnie (which we are sharing here today) and Sticky Red Onions, Thyme, Balsamic & Mint are examples of two easy recipes that have star power both of which I have made back when I first got this title. The onions are a perfect side dish to almost any protein and the sandwich will surpass any grilled sandwich you’ve ever had. 

Pork and Prune Meatballs, Mushroom Gravy, Parmesan Crumble (one dish) and the Scotch Bhaji will take a little longer but totally doable. Then there is the Sticky Cornbread with Grilled Prawns and Tomato Salsa and Blue Cheese, English Mustard & Onion Jam Rarebit that are both calling my name. The range from easy peasy yet elegant dishes are plentiful. Doherty’s books are the kind that you will want to cook through and then go back and cook through again. 

Special thanks to Mitchell Beazley for sharing the Eggy Bread Bacon & Cheese Sarnie with our members today. Head over to our contest page to enter our giveaway for three copies of this book.

Eggy bread bacon & cheese sarnie

Eggy bread is something my mum used to make me as a kid when I was sick, so for me it conjures up memories of days off school watching kids’ TV. The power some food has to transport us back to our childhood never ceases to amaze me. Here, I’ve added bacon and cheese because, well, why not…

Serves 2
Preparation time: 10 minutes
Cooking time: 10 minutes
 
6 rashers of bacon
4 eggs
sea salt flakes and freshly ground black pepper
4 slices of white bread
25g (1oz) butter
60g (2¼oz) grated Cheddar cheese
Preheat your grill to a medium heat, then grill the bacon until crisp. 
 
Meanwhile, beat the eggs in a wide bowl and season with salt and pepper. Dunk the bread slices into the beaten egg one by one, pressing well so that the bread absorbs as much of the egg as possible, then lay them out on a baking tray. Divide the cooked bacon between 2 of the slices, sprinkle them with half the cheese, then put the remaining slices of bread on top to make 2 sandwiches. 
Heat a frying pan over a medium heat and add the butter. When it begins to foam, add the sandwiches. (If your pan is too small, you can do them one by one, using half the butter each time.) After 2 minutes or so, they should be nicely sealed and golden brown. Turn them over and cook the other side.  

Sprinkle the rest of the cheese on top, then put the pan under the grill for 2-3 minutes until the cheese melts.
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Category: Book News, Recipes

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23 Comments

  • Blhanners  on  May 1, 2017

    I would like to try the "Reuben open top" – looks like a new spin on a great classic.

  • sipa  on  May 1, 2017

    My favorite breakfast always includes scones.

  • sgump  on  May 1, 2017

    Popovers are my favorite breakfast/brunch item.

  • JenJoLa  on  May 1, 2017

    My favorite brunch dish is Eggs Benedict.

  • lgroom  on  May 1, 2017

    I love eggs and hashbrowns with cheese and onions.

  • imaluckyducky  on  May 1, 2017

    ANY eggs benedict variation makes me a happy camper

  • monique.potel  on  May 2, 2017

    I think the reuben is it!!!!

  • Lem9579  on  May 2, 2017

    I'd make the Curried Cauliflower and Brussels Sprouts. Love brussels sprouts and always looking for new ways to make them.

  • FireRunner2379  on  May 4, 2017

    My favorite breakfast item is waffles topped with caramelized bananas, walnuts and pure maple syrup!

  • hippiechick1955  on  May 5, 2017

    It needs to be something that will tide you over until dinnertime so it will need to have protein ; Tuna steak sandwich with mayo/capers/lemon juice aoli.

    *Some of the cookbook photos aren't matching up to the giveaway when pinned to Pinterest.

  • RSW  on  May 5, 2017

    My favorite is oatmeal.

  • Siegal  on  May 7, 2017

    I
    Live avocado toast

  • meggan  on  May 8, 2017

    Biscuits with clotted cream.

  • t.t  on  May 13, 2017

    anything with eggs

  • Uhmandanicole  on  May 13, 2017

    Anything with eggs is my favorite breakfast recipe. Bacon and maple syrup is also a plus.

  • AnnaZed  on  May 17, 2017

    I like poached eggs with avocado in really coarse bread with tabasco all over it!

  • blue_ribbon_baker  on  May 25, 2017

    "Eggs Benedict" salt beef bagel & mustard hollandaise – yum!

  • Mrs.Soule  on  May 26, 2017

    My favorite brunch recipe is anything with poached eggs. Or quiche.

  • PennyG  on  May 26, 2017

    My grandma's and mom's breakfast casserole. Can never get enough of it!

  • rachelsmitty  on  May 29, 2017

    I'd love to make the chickpea pancakes! This book looks amazing!

  • RSW  on  May 30, 2017

    French toast

  • fiarose  on  May 31, 2017

    definitely a good baked oatmeal–cranberry apple, or banana coconut!

  • agfloyd  on  June 1, 2017

    I like to start the day with something savory-sweet, so the "Ricotta, pear, honey, thyme" would probably be my favor breakfast/brunch recipe from this book (though the "Egg, spinach & feta tarts with honey & poppy seeds" would have to be a close second).

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