Better Than Cafe Bacon and Egg Rolls

We all love going to a café in the morning and ordering bacon and egg rolls with BBQ sauce, well at least here in Australia we do.

I’ll get straight into the full recipe below after the brief introduction, so that you don’t have to scroll down to get the details.

However, after the recipe there are tips and variations that are worth reading, so make sure to check them out.

All around the world people love the combination of eggs and bacon in one form or another. The synergy of umami makes for the perfect flavour combo.

Putting your egg and bacon breakfast into a sandwich with cheese and BBQ sauce is a genius idea. It’s quick and easy, but how many of us actually make them at home?

The good news is that if you spend just a little bit of time in the kitchen, you can make yourself six bacon and egg rolls, eat one (or two…) and freeze the rest just as they are.

I dare you to try it. Just be careful, because you may never go back to the overpriced café ones again!

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Bacon and Egg Rolls

Yield: 6

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Ingredients

• 6 ciabatta bread rolls
• 12 pieces shortcut bacon
• 6 eggs
• 150g mozzarella cheese
• 6 tbsp. BBQ sauce (sugar free)
• 1 tsp. butter for frying eggs
• 6 tsp. spreadable butter for rolls

Instructions

1. Preheat the oven to 100’C (212f).
2. Heat a frying pan over medium heat and fry the bacon. There’s no need to use oil as the bacon fat will be enough. Place the bacon in a baking tray and put in the oven to keep warm.
3. Cut the bread rolls in half and lay out on a work surface and butter both sides of each roll.
4. We are going to cook the eggs using the “over easy” method: Heat a clean frying pan over low-medium heat, add in 1 tsp butter. Once butter has melted, carefully crack the eggs into the pan, trying not to break the yolks. Fry the eggs until the white is set, but the yolk is still runny, this will only take a couple of minutes so keep a close eye on them. Once the white is just set, flip the eggs and cook the other side just for a second to set the top, then take off the heat. Literally just one second then turn the heat off, otherwise you will overcook the eggs. We want the egg yolk to still be a little runny on the inside, but not so runny that it spills everywhere when you eat it.
5. Arrange the rolls as follows: Bread bottoms, bacon, cheese, egg, BBQ sauce, bacon, cheese, bread top.
6. Place the rolls in the oven for about ten minutes until the cheese has melted.
7. Serve.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 443Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 271mgSodium 1038mgCarbohydrates 28gFiber 1gSugar 8gProtein 24g

Variations

· For the bread, you can use any roll you prefer, or bread slices to make sandwiches, or a large ciabatta loaf sliced into thick slices, or bagels.

· If you don’t want your bread toasted, you can put the assembled roll into the microwave for a few seconds just until the cheese melts. Be very careful not to overcook, you might only need ten seconds.

· For convenience you could toast the assembled bacon and egg rolls in a sandwich press.

· Try switching the bacon for prosciutto for a fancy twist. Or add stuff, like avocado!

Notes

· To freeze, wrap each assembled roll in cling wrap and put straight in the freezer. Or place them all into one large Tupperware container or into individual small containers, then freeze. When you want one you can put the frozen roll right in the oven on 160C and heat up until fully warm, or defrost it in the fridge overnight and heat it in the oven or sandwich press when you’re hungry.

· Free range eggs and free range bacon taste better and are more ethical.

· Real butter is better than margarine.

· When it comes to BBQ sauce, the normal one is full of sugar and I avoid it. Get a sugar free one, or make your own sugar free BBQ sauce.

Pair With

Coffee, and another roll if you are still hungry.