- 6 rashers middle bacon, halved, rind removed
- 1 tablespoon maple syrup
- 6 eggs
- 1 bunch rocket, trimmed
- 6 crusty sourdough bread rolls, warmed, split lengthways
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons chopped fresh chives
- 1 long fresh green chilli, seeded, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon capers, finely chopped
- Step 1To make the green sauce, combine the parsley, chives, chilli, oil, lemon juice and capers in a small bowl. Season with pepper. Cover with plastic wrap and set aside until required to develop the flavours.
- Step 2Heat a large, non-stick frying pan over medium-high heat. Spray with oil. Cook half the bacon for 1 minute each side or until light golden. Add half the maple syrup. Cook, turning, for 3-4 minutes or until dark golden and caramelised. Transfer to a plate. Repeat with remaining bacon and maple syrup. Cover with foil to keep warm.
- Step 3Wash and dry the pan. Spray the pan with oil. Heat over medium heat. Crack half the eggs into the pan. Cook for 3 minutes for soft yolks or until cooked to your liking. Repeat with the remaining eggs. Transfer to a plate.
- Step 4Divide the rocket among the roll bases. Top with the bacon, eggs, green sauce and roll tops.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
1) To make this for vegetarians, simply swap the maple bacon for sauteed mushrooms.
2) Make the green sauce up to 2 days ahead – cover and store in the fridge.
3) Having a barbecue? Make a double batch of green sauce – it’s also delicious with barbecued chicken, steak or lamb chops.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Australian Good Taste