Bacon and Egg Rolls

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.

Course Breakfast

Cuisine Australian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 563kcal

Author Sally

Equipment

large frying pan

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