Towering bank holiday brunch.

I’m not too sure what to even entitle this one. Probably because bank holiday has already been and gone. And also probably because, this isn’t even a real recipe. It’s just an amalgamation of all my fav things in one place. Or should I say, sandwich. Well, open topped sandwich. Ok.. so kind of toast actually. OH MY. You see my issue? I think this breakfast started off in the way that most things in life start off. A simple egg sandwich. Fried with a little salt. And butter on the toast. Done. Simple. Wonderful. But then your brain goes mad and something that started off so small and which was the thing you were craving, turns into a monster, towering full of ingredient after ingredient and you can’t help but adding more and more and more until your brain is satisfied. Unnecessary ingredients. Unnecessary complexity in an otherwise simple situation. But my goodness, doesn’t complexity taste great? This is as simple as a heart and head situation. My head said “You’re done. Eat.” My heart said, “You know what you should try? Frying that bacon in garlic and chilli pesto. How good would that taste man?” I’m a heart girl. In fact, my head rarely gets a look in. And that’s why things like this happen. I cut it into quarters and gave it out. You can add whatever you want to the top – tabasco, ketchup, HP.. whatever takes your fancy. There are no rules here, it’s ALL about the heart. Bank Holiday brunch Remember – a heart recipe is all about having what you want, when you want. But if you’re stuck for ideas, see below. Enjoy. Ingredients Needed: 1 slice of bread 1 free range egg Red chilli and tomato pesto Garlic Fresh baby spinach leaves Thin pancetta/bacon 2 sticks of asparagus 1 white onion Cheese of your choice Method Toast and butter the bread. However you like it and with whatever butter you choose. I love bertolli spread, my parents swear by salted lurpack. This is all about you. Scatter the spinach leaves on top. Fry the thin strips of bacon in some of the pesto and finely chopped garlic until crispy. Place it on top of the spinach and start the towering wonder. Add the cheese immediately – Blue cheese would work wonders. I used the cheddar we had in the fridge. Fry the egg, runny or soft, you pick. Keep towering it up. Then create some asparagus ribbons with a vegetable peeler and fry those and the onions in a little oil and salt. Add those on the top and then garnish with your choice of sauce. Cut into quarters and see how much you can fit in your mouth at once.