MY BACON & EGG ROLL
COOKBOOK: Family Food Weekend Feasts - Janelle Bloom
Why go out to buy one when you can make the best bacon and egg roll at home!
It’s really not that hard and no doubt you’ll get a helping hand with the dishes afterwards.
I love spoiling my lot on a weekend and no-one said it has to be a breakfast meal, you can enjoy this for lunch just as much!
2 bread rolls
4 rashes of bacon, rind removed
1 tablespoon olive oil
Salt & pepper
2 slices of cheese
handful of lettuce leaves
1/2 cup tomato sauce
1/4 cup BBQ sauce
1 tablespoon of multigrain or dijon mustard
1 tablespoon of honey
Combine all ingredients for the sauce and set aside.
Heat a non stick frying pan and add the bacon strips. Cook for 2-3mins on each side or until golden. Remove and set aside.
Add olive oil to the pan. Allow it to heat and carefully break the eggs on each side of the pan. HINT: when breaking the egg, keep as close as you can to the base of the frying pan. Grate some lemon rind over the eggs, salt and pepper. When almost set, with a spatula flip them over carefully, allow them to cook for half a minute, flip them again and remove from pan. This will slightly cook the yolk and make it less runny on the burger.
Heat or toast the buns (if you wish)
Spread sauce to your liking on both sides of the bun. Top with cheese, bacon, egg, lettuce and egg again, cover with lid of bun.