A while ago I realised that my life was fast slipping from my control. Forget work life balance, my life was simply about work. I completely understand how busy people’s lives can be, how hard it can be to make time for cooking and for shopping more ethically. I’ve been there. Sometimes, I’m still there.
However, about 3 years ago I made a decision to start taking my life back. I decided that what I eat and how I eat was more important than how much work I had to do. I realised that I couldn’t really see the point of working so hard if I never got to enjoy the benefits of working, if I never got to put my feet up, or enjoy the process of choosing food, preparing it and then sitting down and actually enjoying it.
The result of this realisation and reassessment of priorities was this: I went part-time, instead of teaching 5 classes, I teach 4, then I tutor students from other schools on the side to ensure that I can still buy food. All in all I come out with more time at the end of the week. Ultimately, I probably earn less than I would be earning if I wasn’t part-time, but I worked out how to manage on a little less money. I know that I would rather live, and cook and have some time to relax, than have more money. I’m putting together some of my guide-lines for better/cheaper shopping practice that still supports ethical farming/production practices, so that you can see how I did it. Id’ also love to hear from readers about tactics they employ to maintain more of a slow life, because I’m always learning, I’m sure that there are heaps more things that I haven’t even close to thought of yet that can help to make life slower. 
Reader Opinion time:
How do you work to make your life slower? What ideas do you have for how to spend less, work less and enjoy more? I’d love to hear from you!
Baked Bacon Apple with French Toast Fingers and Gingerbread Sauce
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Indulge in a decadent breakfast with baked bacon-wrapped apples paired with French toast fingers and a unique gingerbread sauce.
Ingredients
French Toast Fingers
- 3 thick slices of good quality bread (we used organic wholemeal sour dough)
- 3 eggs
- 1 1/2 tbsp (22 ml) cream (or milk if you have to)
- 1/8 tsp ground cinnamon
Bacon Baked Apples
- 3-4 rashers of (free-range) bacon, rind removed
- 2 peeled and cored granny smith or fuji apples
- 2 bamboo skewers
Gingerbread Sauce
- 1/4 cup (60 ml) agave nectar or golden syrup
- 2 tbsp (30 ml) brown sugar
- juice and zest of half a lemon
- 1/2 tsp ground fresh ginger (if you have it)
- 1/2 tsp ground dried ginger (1 tsp if you don't have fresh)
- 3 tbsp (45 ml) chamomile tea or water
- 2 tbsp (30 ml) cream
Instructions
- Preheat the oven to 392°F (200°C).
- Cut your bacon in half into strips. Wrap these strips around the cored apples and secure the bacon ends with bamboo skewers. Shorten the skewers with a pair of secateurs if necessary.
- Place the bacon-wrapped apples on a baking tray and bake in the preheated oven for 25 minutes, or until the bacon is crispy and the apples are tender.
- While the apples are baking, prepare the French toast fingers. In a shallow dish, whisk together the eggs, cream (or milk), and ground cinnamon.
- Dip each slice of bread into the egg mixture, ensuring both sides are coated.
- Heat a non-stick skillet over medium heat. Cook the soaked bread slices for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the baked bacon apples with the French toast fingers. Drizzle with gingerbread sauce if desired, or serve with maple syrup for a simpler option.
Notes
- These baked apples are also a lovely side to eggs on toast or with pancakes and maple syrup.
- Free-range bacon offers a richer, more flavorful experience.
- The gingerbread sauce can be substituted with maple syrup for a simpler dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 20
- Carbohydrates: 50
- Fiber: 4
- Protein: 18
- Cholesterol: 180
If You Liked This Recipe, You’ll Love These
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- Ploughman’s Grilled Cheese with Apple Chile Chutney
- Backyard Grilling Barbecue Sauce in 20 Minutes
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
Frequently Asked Questions
What does the gingerbread sauce taste like, and can I use maple syrup instead?
The sauce combines agave nectar or golden syrup, brown sugar, lemon juice and zest, both fresh and dried ground ginger, chamomile tea, and cream into something warm and gently spiced. The article explicitly says maple syrup works “for a simpler option” and the notes confirm the gingerbread sauce can be substituted with maple syrup — the article also mentions the sauce doubles as a great pudding sauce or ice cream topping.
Why does the recipe wrap the apples in bacon and secure them with bamboo skewers?
The bacon strips are cut in half, wrapped around the cored whole apples, and the ends are secured with bamboo skewers to hold the wrapping in place during the 25-minute bake at 392°F (200°C). The article notes you can shorten the skewers with secateurs if needed to keep them flush with the apple.
Does the type of bacon used make a difference?
The article emphasizes free-range bacon specifically, saying “it’s like bacon but more amazing, probably ten times more amazing” — and the notes call it out as offering a “richer, more flavorful experience.” The recipe uses 3-4 rashers with the rind removed.
