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Recipes / Bacon

  • Baked Eggs with Chorizo, Tomato & Maple Bacon

    Baked Eggs with Chorizo, Tomato & Maple Bacon

    Ingredients:

    4 eggs
    olive or vegetable oil
    2 cooking chorizo (Alcubilla brand available in Provenance)
    1 red onion
    A pinch dried chilli flakes
    5g fresh thyme chopped
    800g tinned tomatoes (2 tins of xx available at Provenance)
    8 slices of smoked streaky bacon
    4 tbsp maple syrup (available at provenance)
    salt and pepper

    Method:

    Preheat the oven to 190C and a warming tray at 120C.

    Finely dice the red onion. Put a large saucepan on a low heat and add a small amount of oil. Add the onion and cook on a low heat for 4-5mins until softened.

    Dice your chorizo into small cubes and add to the pan, cook for 3-4 mins and allow all the oils to come out of the chorizo. Add the chilli flakes and chopped fresh thyme to the saucepan and stir. After 1 minute add the tinned tomatoes, season with salt and pepper and allow to simmer for 5-10 mins to allow all the flavours to marry.

    Meanwhile put a frying pan on a medium high heat and add 1tsp of veg or olive oil. Fry the bacon in batches until you get colour on each side. Once finished add all the bacon back into the frying pan and add the maple syrup. Lower the heat and turning regularly, allow all the bacon to be coated in the syrup. When caramelised remove from the pan and keep in a warm oven.

    In an ovenproof dish pour in the tomato sauce and make four wells with a spoon. Crack open the eggs and add to the dish, one for each well. Put the dish in the oven for 8-10 mins until eggs are fully cooked (give the dish a small shake to see if they are ready, you will want a slight wobble for runny yolks).

    Garnish with some freshly picked thyme and serve with the maple bacon.

  • Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

    Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

     

    Ingredients per burger:

    1 Provenance Grass-Fed Beef Patty

    1 Brioche bun

    3 pcs Provenance Free-Range Smoked Streaky Bacon

    2 Thin slices of Gruyère cheese (or your preference)

    2 tbsp Sauce Shop Sriracha Mayo (available at Provenance)

    1tbsp All You Need Red Onion Chutney (available at Provenance)

     

    Method

    Turn oven up to 75ºC to act as a warmer. On a medium heat, pan-fry the streaky bacon until golden and crispy. While that cooks, cut the buns in half. Take the cooked bacon off the pan and put on a tray in the oven to keep warm. Add the buns to the pan to toast in the bacon fat. Take the buns off the pan and put aside. Put the pan back on a medium heat and add the patties or grill on the BBQ. For medium rare cook for 3 minutes each side for medium to well cook for 4 minutes each. While they cook, turn your oven grill on. Take the patties off the pan and put them on an oven tray and top each patty with the two slices of cheese and place under the grill for two minutes or until melted. While they grill put a generous portion of sriracha mayo on both the top and bottom bun. Spoon some red onion chutney on the bottom bun and put the patty on top. Place the three pieces of bacon on the patty and finish with the top of the bun. Juicy, flavoursome and cheesy... it doesn’t get any better!