NZ Woman's Weekly
Bacon and egg buns with garlic mayonnaise

Bacon and egg buns with garlic mayonnaise

  • Meal Type

    Bacon
  • Servings

    6
  • Courses

    Breakfast

Feed the masses with these easy rolls. The sauce also works well on burgers.

  • 1 tbsp olive oil
  • 6 rashers rindless bacon
  • 6 baps or ciabatta rolls
  • 6 eggs
  • ½ cup mayonnaise (thick and creamy)
  • 1 clove garlic, crushed
  • 1 tbsp chives or Italian parsley, chopped
  • 1 tsp wholegrain mustard
  • Sea salt and cracked pepper
  • 2 handfuls rocket leaves or salad greens

1 Heat oil in a large frying pan and cook bacon for 3-4 minutes until crispy, and set aside.

2 Cut buns in half horizontally and sear the cut sides in the bacon pan until golden and toasted. Set aside.

3 Crack the eggs into the frying pan and fry for 1 minute. Then cover and cook for a further 1 minute or until the yolks are just starting to set. Remove the pan from heat.

4 In a jar, combine mayonnaise, garlic, chives and mustard, and season.

5 Spread each toasted bun with a generous dollop of flavoured mayonnaise and top each with bacon, egg and rocket leaves. Add extra mayonnaise and sandwich with the top-toasted bun.

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