Photo by basheertome

I suggest that you bookmark this post or save it somewhere on your desktop that is easily accessible in time of great need!!

I speak of course about the dreaded hangover, the morning after the night before when you feel like you’ve been run over by a bus- a bus full of inebriation!

Your body aches, your dizzy and irritable and your head is thumping as fast and loud as a freight train.

Instead of reaching for a cup of coffee and an aspirin, researchers have now confirmed that a good healthy dose of fried bacon sandwich is just the trick to get you back up and running…

And here I was thinking that Bacon sandwiches just tasted good the morning after! So now evidence is in that Bacon sandwiches are beneficial after one to many Zizzy Ballooba’s , I give you The Gourmet Bacon Sandwich with just the right amount of bacon and the perfect amount of sandwich to get rid of the crapulence.

Bridget’s Anti hangover Bacon Sandwich

2 thick slices of your favourite sandwich bread ( I am in love with Iggy’s Bread here in Sydney- its addictive!) 2 to 3 slices of a good quality streaky bacon. Its important here that you use a bacon that has an even amount of bacon to fat. The fat in the bacon helps to give it flavour and keep the sandwich moist.

Heat a pan to medium high with a drop of oil before adding the bacon slices and frying until crispy and golden, turning the slices over often. While the bacon cooks, toast the bread on both sides.

Spread a good layer of lemon aioli or your favourite mayo on to the bread slices and top with the fried bacon. Spoon on a bit of spicy tomato relish and finish with a small bunch of wild rocket or arugula leaves.

Season well with salt and pepper and top with the last slice of toast. Eat immediately while watching the following video…”the hangover” which should help perk you up straight away!

It was supposed to be the night they would never forget and quickly became the night that no one could remember…

With this episode of the 10min Foodie, I show you how you too can become a gourmet chef in under ten minutes.

Lemon Aioli
Like most things handmade, this great tasting aioli is well worth the extra effort.
250 mls of oil (use a non flavoured vegetable oil like sunflower, grapeseed or canola)
2 large egg yolks
2-4 teaspoons of lemon juice
2 roasted garlic cloves crushed ( optional, but recommened!)
2 raw garlic cloves crushed and finely chopped
Sea salt flakes
Freshly ground black pepper

Into a thoroughly clean bowl, place the egg yolks and 2 teaspoons of the lemon juice and whisk until well combined.
With great patience and a steady hand, slowly add the oil to the bowl, drip by drip whisking continuously. The process is call making an emmulsification which is necessary to produce a smooth thick dressing. Its also a great workout for the arms!
Once all the oil has been incorporated, add the garlic and whisk through. I recommend that you use a combination of roasted and raw garlic in the aioli as the roast garlic helps to balance out the flavour of the aioli without making it to spicy by using just raw garlic.
Season the aioli well with slat and pepper, tasting to see if you need to correct the flavour with more lemon juice or salt and pepper to taste.
Can be store covered in the fridge for 2-3 days.