the Sage Test Kitchen
Bacon and Egg Roll with Tomato Chilli Chutney
the Eye Q™ 870 Auto 4 Slice
+1 more appliance
2 hrs total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
1 tbsp olive oil
4 bacon rashers
2 large eggs
2 brioche burger bunssliced in half
60 g mayonnaise
15 g baby rocket
For the tomato chilli chutney
1 kg ripe tomatoeschopped
4 long red chilliesfinely chopped
40 g grated fresh ginger
4 garlic clovesgrated
200 g light brown sugar
100 g granulated sugar
180 g white wine vinegar
2 tsp fish sauce
1 tsp salt
Instructions
- 1
To make the tomato chilli chutney, place the tomatoes, chillies, ginger, garlic, both sugars and vinegar in a large saucepan and bring to the boil. Reduce the heat and simmer, stirring occasionally for 1 hour 30 minutes, or until reduced and thickened. Season with the fish sauce and salt and set aside to cool.
Tip: Chutney can be stored in an airtight container, in the refrigerator for up to 2 weeks. - 2
Place a large frying pan over high heat, add the oil and bacon and fry until crisp. Remove from the pan and drain on kitchen towel. Reduce the heat to low and allow the pan to cool slightly. Once cooled, add the eggs to the pan and fry to your liking.
- 3
Place the burger buns in the toaster with the cut side facing out. Select Crumpet and press Start to toast.
Tip: Select your preferred toasting shade. - 4
Once the buns are golden and toasty, give them a generous swipe of mayo. Stack on the crispy bacon, egg and rocket, then go wild with the chutney, more is more! Pop the lids on, give them a gentle squish, and dig in whilst they're still warm.