Breakfast
Bacon and Egg Roll
Ingredients
- - Bread roll, soft white - 1 roll
- - Bacon rashers, streaky - 2 rashers
- - Egg, large - 1 egg
- - Butter, softened - 10 g (2 tsp)
- - Tomato sauce (ketchup) - 1 tbsp
- - BBQ sauce (optional) - 1 tsp
Method
- Heat a frying pan over medium-high heat and cook the bacon until crisp, about 3-4 minutes per side. Set aside.
- In the same pan, crack the egg and fry to your liking (sunny-side up is traditional), about 2-3 minutes.
- Slice the bread roll in half and butter both sides.
- Layer the bacon on the bottom half of the roll, then top with the fried egg.
- Add tomato sauce and BBQ sauce if using.
- Close the roll and serve immediately while warm.
Introduction: The bacon and egg roll is a beloved weekend staple, commonly sold at Australian sausage sizzles, cafes, and school fundraisers.
Cultural Background: The bacon and egg roll is a beloved weekend staple, commonly sold at Australian sausage sizzles, cafes, and school fundraisers. It’s simple, hearty, and designed for eating on the go — often paired with a flat white coffee at a local bakery.
Tips: Use day-old rolls lightly toasted for extra texture. Cook the egg last so the yolk stays runny and warm.
Variations: Add a slice of cheese for a bacon, egg and cheese roll. Use a fried onion for extra flavour, common at sausage sizzle stalls.
Storage: Best eaten fresh; not suitable for storing once assembled.
Reheating: Not recommended — the egg and bread will become rubbery. Cook fresh components if needed again.
Nutrition: Calories: 420 kcal | Protein: 20 g | Carbs: 30 g | Fat: 24 g | Sodium: 780 mg
FAQs:
Q: Can I make this ahead for a crowd?
A: Cook the bacon in batches ahead of time and keep warm, but fry eggs fresh to order.
Q: What sauce is most traditional?
A: Tomato sauce is the classic choice, though many enjoy BBQ sauce as well.