Bacon and Egg Roll

Method

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1. Heat a frying pan over medium heat and fry the bacon for 4 to 5 minutes, turning once, until crisp at the edges. Lift onto a plate and pour off all but a teaspoon of fat.

   Mark done Start 4 min timer

2. Add the oil to the pan, crack in the eggs and fry them for 2 to 3 minutes, until the whites are set and the yolks are still soft. Season with pepper.

   Mark done Start 2 min timer

3. Butter the cut sides of the rolls.

   Mark done

4. Put two rashers of bacon and one egg into each roll, add the sauce, press down lightly and eat at once.

   Mark done

Chef’s Tips

• Fry the bacon slowly so the fat renders and the edges crisp. High heat burns it before it cooks.
• Keep the yolk soft. It runs into the bread and acts as a sauce.
• Use a fresh, soft roll with a thin crust. A hard crust squeezes the egg out.

Pairing Suggestions

• A flat white coffee
• Orange juice
• Hash browns

Storage & Reheating

Best eaten at once. Cook the bacon up to 1 day ahead and reheat it in a pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.