Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
10	each	Helga’s wrap
10	each	Free range egg (60g)
500	g	Large field mushroom sliced
50	g	Maple Syrup
20	each	Bacon Rashes
50	g	Brown Sugar
500	g	Brown onion thinly sliced
150	mL	Ouzo
500	g	ETA Mayonnaise
20	g	Crushed garlic
200	g	Handful of Rocket leaves
30	g	Gold n’ canola spray
150	g	Butter

Method

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Step 1

In a bowl whisk together the ETA Mayonnaise, ouzo, crushed garlic and check the seasoning.

Step 2

Place the bacon on an oven tray and brush with maple syrup and a sprinkle with half the brown sugar and roast in a hot oven until the bacon is crisp.

Step 3

Sauté the sliced mushroom in a little butter and canola spray until soft and then season with salt and ground black pepper.

Step 4

Add the sliced onion to a pan and sauté in a little oil and butter on a low heat until the onions are soft and caramelised.

Step 5

Pan fry the free range egg in a little canola spray and butter until just set. Season the egg with a little salt and ground black pepper.

Step 6

Warm the wrap a little and then spoon 2 tablespoons of ouzo aioli, the bacon, and 2 tablespoons of onion, sautéed mushroom, the egg and some seasoned rocket leaves.

Step 7

Roll the wrap up folding in the edges and then cut on an angle and serve.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Message from chef Vasilios Donoudis

This is my creative take on an old breakfast staple – the bacon and egg wrap. The maple glaze adds a sweet touch to the bacon, while the mushrooms, onion and ouzo aioli take it up a notch.

See more ideas from Vasilios Donoudis

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Ingredients