Whether you live in the city or the country, a bacon and egg roll is a great way to start the day. But just because it’s a classic breakfast food, doesn’t mean the bacon and egg roll can’t get an upgrade, so Ed’s going to make a luxe version. With delicious vegetables and a smokiness for added flavour, the locals at the Royal Bathurst Show will certainly be glad Ed’s making brekkie.
Ingredients
Method
Toss eggplant and zucchini in ¼ cup of the oil, spices, liquid smoke (if using) and lemon juice, then season. Arrange on an oiled preheated barbecue flat plate or large chargrill pan on medium heat. Cook for 10 minutes, turning several times, until just softened. Set aside.Â
Toss onions in 1 tablespoon of the oil, fry on same barbecue plate or pan for 5 minutes or until almost softened. Add garlic, cook for 3 minutes; season and set aside. Keep warm. Fry bacon rashers until crisp. Set aside and keep warm.Â
Toast burger buns, then top bases with cheese while warm. Add remaining oil to hot barbecue plate or a non-stick frying pan on medium-high heat. Fry eggs for 2-3 minutes without turning, until yolk is just set. Layer vegetables, bacon, eggs and relish in buns. Serve.
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