Cafe Style Bacon and Egg Roll

Ingredients

• 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.