Bacon & Egg Sandwich with Rocket & Tomato Chutney

This has to be one of the all-time favourite breakfast treats. If you are making them for a crowd, have all the prep done the night before, so it’s only the eggs and bacon that have to be cooked in the morning. Put someone on toast duty and another on eggs. The bacon can be done and re-heated at serving time. The BBQ flat plate (well cleaned, please) is the perfect spot to cook lots of eggs in one go.

Ingredients

• Soft hamburger or ciabatta rolls
• large free-range eggs, room temperature
• baby rocket leaves
• Bacon, 1 slice per serving, cut into strips
• 4 tsp red wine vinegar
• 1tsp Dijon mustard
• 1 escallot, finely sliced (optional)
• Sea salt and cracked black pepper
• oil and/or butter to fry the eggs

Method

1. Cut the bacon into thin strips. Heat a frypan, and cook the bacon over moderate heat until the pieces are crisp. Remove with a slotted spoon, set aside, reserving the fat int the pan.
2. If using, saute the eschallot in the reserved fat for about one minute, stirring. Add the red wine vinegar and let it bubble away for 20-30 seconds, whisk in the Dijon.
3. Pour the hot dressing over the rocket leaves and toss with the bacon. Season with salt and pepper.
4. Split the rolls and toast the insides.
5. Reheat the frypan over medium to high heat, add a swirl of butter or oil to coat the pan. Crack in the eggs, reduce the heat to medium. I find covering the pan at this stage, seems to help the egg cook faster and more evenly.

To Serve

6. Spoon a good dollop of Tomato & Capscium Chutney, on the base of the roll.
7. Top with the bacon and rocket salad, slide on the egg, and tuck in.