Our Rashers are cured from traditional spices and cures. These extra lean pieces of Rashers are an important part of a traditional Irish breakfast.
1. 1 large loaf of sourdough bread
2. ½ cup of melted butter
3. 2 cloves of minced garlic
4. 10 Tommy Moloney’s Bacon Rashers
5. 4 chopped scallions
6. 3 cups of grated mozzarella
Preheat the oven to 400°F.
Cut a cross-hatch pattern into the bread without cutting all the way through the base of the bread because we want it to stay together.
Mix the garlic and butter together and gently drizzle the mixture in between the cuts on the bread. Make sure the entire loaf is drizzled.
Spray a piece of tin foil with non-stick cooking spray and place the loaf onto it. Wrap the bread halfway and cover the top with a separate piece of tin foil. Put it on a baking sheet and in the oven. Bake if for about 10 minutes and then take off the top piece of the foil.
In the meantime, chop the Tommy Moloney’s Bacon Rashers into bite sized pieces.
Gently pry apart the bread and stuff the rasher into the crevices. Add the cheese in the crevices too. Sprinkle the scallions over the top.
Put the bread back in the oven and do not cover it. Bake it for 15-20 minutes or until the cheese melts. Serve warm.
Tip: Sprinkle with coriander for a better taste.