Cafe Style Bacon and Egg Roll


  • 10 - 12 rashers Specially Selected Bacon, 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
  • 4 tbsp quality mayonnaise

Relish (optional):

  • 1kg small ripe tomatoes, halved
  • 2 tbsp olive oil
  • 3 red peppers, diced
  • Salt and pepper
  • 1 onion, finely chopped
  • 100g brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tsp whole grain mustard


Cooking Method

  1. 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.