Open partridge and pancetta toasties with onion compote
4 partridge breasts, skinned
Olive oil
Butter, for spreading
4 sourdough bread slices
2 hard-boiled free-range eggs, sliced
8 pancetta rashers, cooked until crispy
Watercress sprigs
4 slices cheddar cheese
Sea salt and freshly cracked black pepper
For the onion compote
50g butter
Olive oil
2 white onions, sliced
1 garlic clove, finely chopped
2 tsp thyme leaves
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Eggs, Cheese, Pork, Vegetables, Bread
Recipe Type
Dinner, Snacks, Breakfast, Low Calorie, Sandwich
Level of Difficulty
Medium