BACON BRIOCHE ROLL

A classic combination of bacon and maple syrup in a toasted brioche bun, topped with a runny egg for the ultimate breakfast or brunch indulgence

PREP 5 mins 
COOK 15 mins 
DIFFICULTY Easy 
SERVES/MAKES Serves 4

Ingredients

8 rashers streaky bacon
3 tbsp maple syrup
4 eggs
brioche buns, cut in half and toasted
ketchup of choice (we love pomegranate ketchup)

Method

  1. Heat the oven to 200C/180C fan/gas 6. Place the bacon on a rack over a baking sheet. Cook for 10 mins until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 2–3 mins, or until cooked to your liking.

  2. Fry your eggs and place 1 on the base of each toasted brioche bun. Top with the glazed bacon, a dollop of ketchup and the lid of the bun.

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