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.

Add this recipe to your Bookshelf (click the blue +Bookshelf button)