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Cafe Style Bacon & Egg Roll

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Feed a crowd with this simple but delicious classic. 

How to cook & Ingredients

15 - 20 mins
30 - 40 mins
4-6

Ingredients 

10 - 12 rashers Specially SelectedBacon, grilled

4 - 6 soft ciabatta rolls, lightly toasted

4 - 6 eggs, poached or fried

4 - 6 slices mild Scottish cheddar, thinly sliced

50g baby salad leaves

4tbsp quality mayonnaise

1kg small ripe tomatoes, halved

2tbsp olive oil

3 red peppers, diced

Salt and pepper

1 onion, finely chopped

100g brown sugar

2tbsp balsamic vinegar

1tsp whole grain mustard

Cooking Method

  • Pre-heat oven to 180°C

    1
  • You can prepare relish ahead of time.

    2
  • Place tomatoes, oil, red peppers, salt and pepper in a large bowl and toss well to coat with oil.

    3
  • Place tomatoes and red peppers into an oven proof dish and roast vegetables at 180°C for 30 – 40 minutes. Remove and cool slightly.

    4
  • In a medium saucepan sauté the onion with a little oil, then stir in the brown sugar, balsamic vinegar and seeded mustard. Simmer for 15 minutes.

    5
  • Add the tomatoes and red peppers to the saucepan and simmer for a further 20 minutes, stirring frequently. Cool and use as required.

    6
  • Spread the toasted ciabatta roll top and bottom with the mayonnaise. Place a few salad leaves on the base, top with a slice of cheese, an egg, 2 – 3 rashers of bacon and finally a dollop of relish, if using.

    7
  • Place the lid of the roll on top and serve.

    8
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