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Smokey Maple Glazed Bacon and Egg Roll
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 10 | each | Artisan Square Rolls White |
| 20 | g | Bacon Slices |
| 75 | mL | Maple Syrup |
| 10 | each | Eggs |
| 500 | g | Rocket |
| 75 | mL | Smokey BBQ Relish |
| 30 | mL | Olive Oil |
| 300 | g | Spanish Onions |
| 40 | g | Garlic |
| 45 | g | Chili Flakes |
| 75 | g | Smoked Paprika |
| 800 | g | Canned Cherry Tomatoes |
| 120 | mL | Holbrooks Worcestershire Sauce |
| 10 | g | Picked Thyme |
| 10 | g | Dried Bay Leaves |
| 30 | g | Dried Sage |
| 120 | mL | Corwells Apple Cider Vinegar |
| 125 | g | Brown Sugar |
| 2 | g | Salt |
| 1 | g | Pepper |
Method
Step 1
We begin by making the Relish. Heat Olive Oil in a pan over medium heat, finely dice the Spanish Onions and garlic and saute in pan until onion is translucent (around four to six minutes).
Step 2
Add the Chili Flakes and Smoked Paprika, cook for approximately one minute until fragrant.
Step 3
Poor in the Canned Tomatoes, Holbooks Worcestershire Sauce and remaining herbs (Thyme, Bay Leaves, Sage). Simmer for approximately five to six minutes until reduced to a saucey consistency.
Step 4
Add the Cornwells Apple Cider Vinegar and and simmer, stirring occasionally. Leave to simmer for three to four minutes or until thick – season to taste with sugar, salt and pepper and set aside.
Step 5
To glaze the bacon, arrange the Bacon Slices on a large lined baking tray and bake for 10 minutes. Poor off excess fat and brush on Maple Syrup using a silicon pastry brush. Cook for a further three to five minutes.
Step 6
Meanwhile, heat oil in a heavy base frying pan and fry eggs sunny side up. Set aside.
Step 7
Assemble Square Rolls in layers, beginning with rocket, then bacon and finally egg. Spread relish on the lid of the roll and serve with additional relish.
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