NZ Woman's Weekly

Bacon and egg buns with garlic mayonnaise

Bacon and egg buns with garlic mayonnaise
  • Meal Type

  • Servings

  • Courses


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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
NZWW Cover-Nov-24-2014

Subscribe to the magazine

Inside Wendyl's world

This week, we go inside the private world of Green Goddess Wendyl Nissen!

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.