April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
None
Cooking time:
15 mins
Serves:
4 people
Is there a more perfect Valentine’s Day breakfast? Top these nicely spiced slices of French toast with our dry cure streaky bacon and lashings of maple syrup and we reckon your breakfast plans will stack up nicely!
2 packs Simon Howie Streaky Bacon
8 slices of white bread
4 large eggs
4 tbsp milk
2 tbsp white sugar
½ tbsp ground cinnamon
Pinch of salt
Knob of butter
Maple syrup to top
1. Fry or grill streaky bacon as per pack instructions.
2. In a wide, shallow bowl, whisk together the eggs, milk, sugar, cinnamon and salt. Dip the slices of bread into the mixture, completely coat both sides and allow the bread to soak it up. *Top tip – use bread that’s a few days old as it absorbs more of the mixture without becoming soggy!*
3. Add a knob of butter to a large frying pan on medium heat. Cook each piece on bread for 2-3 minutes on both sides or until golden brown.
4. Serve the French toast immediately with plenty of Simon Howie bacon rashers. Top with maple syrup and enjoy!
Is there a more perfect Valentine’s Day breakfast? Top these nicely spiced slices of French toast with our dry cure streaky bacon and lashings of maple syrup and we reckon your breakfast plans will stack up nicely!
Prep time: None
Cooking time: 15 mins
Serves: 4
1. Fry or grill streaky bacon as per pack instructions.
2. In a wide, shallow bowl, whisk together the eggs, milk, sugar, cinnamon and salt. Dip the slices of bread into the mixture, completely coat both sides and allow the bread to soak it up. *Top tip – use bread that’s a few days old as it absorbs more of the mixture without becoming soggy!*
3. Add a knob of butter to a large frying pan on medium heat. Cook each piece on bread for 2-3 minutes on both sides or until golden brown.
4. Serve the French toast immediately with plenty of Simon Howie bacon rashers. Top with maple syrup and enjoy!
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