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The best bacon and egg roll

Pete Evans
 
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The best bacon and egg roll

Serving size: Serves 4
Cuisine type: American, Modern Australian
Cooking time: Less than 15 minutes
Course: Breakfast, Lunch, Main
Favourite flavours: Easy recipes

The best bacon and egg roll
INGREDIENTS

4 rashers of bacon
4 free range eggs
2 vine ripened tomatoes, cut into 4 slices each
4 tablespoons ricotta cheese or any preferred cheese
1 cup baby spinach leaves, washed and dried (or rocket leaves)
4 tablespoons tomato relish or chutney
2 tablespoons tomato sauce
sea salt and cracked pepper
4 bread rolls, buttered if desired
8 basil leaves
METHOD

Cook bacon on a barbecue plate or in a frying pan until cooked as desired. Cook eggs in same pan or on a barbecue plate until cooked as desired.

Cook your tomato slices in the bacon fat until softened a little.

Slice your bread rolls open and butter if you like or drizzle with olive oil and lightly toast the inside on the barbecue or under a grill until golden brown.

Spread the ricotta over the bottom of the roll, mix the tomato sauce with the tomato relish and spread over the top part of the roll

Place your spinach leaves on top of the ricotta, then the bacon, tomato, salt and pepper, egg and then top with the tomato relish lid. Cut in half and devour.
 
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