These bacon and egg rolls are a café classic that are so much better made at home. With a combination of crispy bacon, soft, toasted bread rolls and both garlic aioli and tomato chutney these are the perfect weekend breakfast.
A bacon and egg roll is an Aussie staple recipe to be found at any local café. This is my slightly fancier homemade version but still has all the classic elements.
The iconic egg and bacon roll has crispy bacon, a soft white bread roll and of course a runny egg yolk that oozes out and gets a little messy but is so delicious. Usually it is paired with tomato or barbeque sauce but my personal favourite is the Sunday brunch version with garlic aioli and tomato chutney.
This is the perfect big breakfast the morning after a party, for family brunch or a late night, easy dinner, or just when you need a hearty and delicious meal. It’s such a simple breakfast sandwich to cook but it really hits the spot and is always a favourite!
Key Ingredients
This is the combination that I personally love and think creates the ultimate breakfast but these bacon and egg rolls are a flexible recipe that can be adapted based on your tastes and preferences.
Feel free to change things up and add avocado or cheese or really anything you like!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Bacon – for a roll the bacon has to be super crispy to contrast with the soft bun so I like to use middle bacon but you can use shortcut or streaky bacon if you prefer.
- Eggs – I love to use large, free range eggs for the best flavour.
- Bread rolls – fresh, soft, white bread rolls work best.
- Sauces – a combination of garlic aioli and tomato chutney are the ultimate combination for these bacon and egg rolls but you can use tomato or barbecue sauce instead if that’s your preference.
- Rocket – also known as arugula, rocket adds a subtle pepperiness that works really well. Baby spinach is a good alternative.
Step-By-Step Instructions
Bacon and egg rolls are so simple to make! This recipe is written to make 2 rolls, but you can use the ratios to scale to the number of rolls you want to make.
Start by frying your bacon in a pan until nice and crispy. I like to trim the hard rind from the bacon as I find it can be chewy and less pleasant to eat, but this is entirely up to you. Once it’s cooked, allow it to drain on a plate lined with a paper towel.
You can use the same pan, draining off any excess fat first, to cook the eggs. To get perfectly cooked eggs, keep the heat on medium and cook until the whites are set and the yolks remain runny. If the bottom is getting too dark, you can put a lid over the pan until the whites are set.
Split your bread rolls in half and toast the insides under a grill for a couple of minutes. Now it’s time to assemble!
Start with some tomato chutney on the base, then place on a layer of rocket. Top with crispy bacon and then the fried egg. Slather the garlic aioli over the top bun and then press on top, breaking the egg.
Enjoy immediately!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More café-style breakfast recipes:
Smashed Avocado on Toast
Dairy Free Blueberry Pancakes
The BEST Vegan Banana Bread
Cheddar and Chive Savoury Waffles
Bacon and Egg Rolls
Equipment
Ingredients
- 4 rashers bacon
- 2 eggs
- 2 bread rolls
- 2 tablespoons tomato chutney
- 2 handfuls rocket (arugula)
- 2 tablespoons garlic aioli
Instructions
- Trim the hard rind from the bacon (optional) and fry the bacon in a pan until crispy. Drain the bacon on a plate lined with paper towels.
- Drain excess fat from the pan and cook the eggs on medium heat until the whites are set and the yolks remain runny. If the bottom cooks too quickly, cover the pan with a lid until the whites are cooked through.
- Split the rolls in half and toast the insides under a grill for a couple of minutes.
- Assemble the Rolls. Spread tomato chutney on the bottom half of each roll and add a layer of rocket. Place the crispy bacon on top of the rocket. Add the fried egg on top of the bacon.
- Spread garlic aioli on the top half of each roll and press the top half onto the egg, breaking the yolk. Serve immediately!
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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