About this recipe

Often considered a cure to a hangover this Bacon and Egg Roll features a number of native foods including Yakajirri, Mountain Pepper Sauce, Wildfire Spice and Wattleseed. A great addition to this recipe is the bush tomato cheese from Charles Sturt University Cheese Factory. The bush tomato gives the cheese a slight caramel and tamarillo flavour.

My Bacon and Egg Roll recipe was developed for FHM Magazine for their “Ultimate Bacon and Egg Roll” feature. If you don’t have rolls, you can use regular white bread instead.

Ingredients

2 extra large eggs
3 rashers of bacon
3g (½ teaspoon) Wildfire Spice
20g (a dozen leaves) English spinach
½ small white onion
2 slices of Bush Tomato Cheese
30ml Mountain Pepper sauce
Pinch of Murray River Salt
Wattleseed bread rolls

Cooking instruction

Begin by removing the rind and fat from the bacon, then peel and thinly slice the onions. On the stove, heat a lightly oiled frying pan to medium heat, dust both sides of the bacon rashers with Wildfire Spice and then fry till golden. Whilst the bacon is cooking, sauté the onions in a little oil and a small nob of butter and cook until brown.

In a separate frying pan on low heat, crack in the 2 eggs and cook sunny side up, season with Murray River Salt.

Slice the Wattleseed Bread Roll in half and then start layering the roll with English spinach, bush tomato cheese, the prepared bacon, onions, freshly fried eggs and drizzle with the Mountain Pepper sauce.