Name: Lemon, chilli and garlic butter breakfast tray bake
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Lemon, chilli and garlic butter; 100 gram butter, softened; 1 lemon, zest and 2 tbsp juice; 1 teaspoon red chilli, finely diced; 1 teaspoon fresh herbs, chopped – italian parsley, thyme, rosemary, sage etc; 2 clove garlic, finely diced; 1/2 teaspoon flaky sea salt; Breakfast tray bake; 4 rashers bacon, cut into strips; 2 vine-ripened tomatoes, halved; 4 cherry tomatoes, halved; 2 field mushrooms; 4 slices sourdough bread; 1/2 cup lemon, chilli and garlic butter

Ingredients

Lemon, chilli and garlic butter

100 gram butter, softened

1 lemon, zest and 2 tbsp juice

1 teaspoon red chilli, finely diced

1 teaspoon fresh herbs, chopped – italian parsley, thyme, rosemary, sage etc

2 clove garlic, finely diced

1/2 teaspoon flaky sea salt

Breakfast tray bake

4 rashers bacon, cut into strips

2 vine-ripened tomatoes, halved

4 cherry tomatoes, halved

2 field mushrooms

4 slices sourdough bread

1/2 cup lemon, chilli and garlic butter

Method

Lemon, chilli and garlic butter

1.Combine all the ingredients in a bowl and beat well together.

Breakfast tray bake

2.Preheat the oven to 175ºC. Line a large baking tray with baking paper. Arrange bacon in strips, the tomatoes cut-side up, the mushrooms gill-side up and bread in a single layer.

3.Spoon over or brush bread, mushrooms and tomatoes generously with the lemon, chilli and garlic butter.

4.Bake for 10-15 minutes until all is cooked and bacon is crispy. Serve with rocket or baby spinach if desired.

This is a delicious combination – add as little or as much chilli as you like. When you have limes on hand, try the butter with lime, coriander and chilli, or if you have lemons, use rosemary and garlic. Flavoured butters are great spread on cheese scones. Lemon, chilli and garlic butter: • Wrap in cling film and shape into a log. Chill and slice for steak and barbecue meats. • Spread over fish fillets, then grill or bake. • Melt over fresh steamed corn or green vegetables. • Rub over a whole chicken and baste during cooking until golden.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Lemon, chilli and garlic butter

Breakfast tray bake

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