Jan Braai’s breakfast braaibroodjie
|12||slices white bread|
|butter — or olive oil|
|240 g||cheddar cheese — grated|
|3||tomatoes — sliced|
|1||red onion — cut into rings|
|salt and black pepper|
The bacon must be crisp. The easiest way to do that, is to cook it on a braai grid over coals. Place the bacon carefully on the grid making sure that it doesn’t fall through. Braai over hot coals and turn only once. Take off when the bacon is crispy and chop into pieces.
Make scrambled eggs in a pan over the fire. I usually put butter, olive oil and all the eggs in the pan before I put it one the fire. I don’t whisk the eggs too much as I like to see yellow and white pieces in the scrambled eggs. As soon as the eggs start to firm, add half of the grated cheese. Once that is done, go to the next step immediately.
Build your braaibroodjie. Butter or oil every slice of bread on the one side (it will be on the outside) and spread a thin layer of chutney on the other side. Add the tomato and onion slices and season with salt and pepper. Divide the scrambled eggs between the six slices and add the rest of the cheese. Add the bacon last and cover with the other six slices of bread.
Put the braaibroodjies on a grid that can close and put on the fire. They must be turned regularly. The idea is to melt the cheese and have the rest of the filling nice and hot. To stop the braaibroodjies from sticking to the grid, it is a good idea to open and close the grid after each turn.
Once the braaibroodjies are ready, cut each in half. I believe the correct way is to cut it diagonally and the right time to eat it is at once.