Smokey Maple Glazed Bacon and Egg Roll

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
10	each	Artisan Square Rolls White
20	g	Bacon Slices
75	mL	Maple Syrup
10	each	Eggs
500	g	Rocket
75	mL	Smokey BBQ Relish
30	mL	Olive Oil
300	g	Spanish Onions
40	g	Garlic
45	g	Chili Flakes
75	g	Smoked Paprika
800	g	Canned Cherry Tomatoes
120	mL	Holbrooks Worcestershire Sauce
10	g	Picked Thyme
10	g	Dried Bay Leaves
30	g	Dried Sage
120	mL	Corwells Apple Cider Vinegar
125	g	Brown Sugar
2	g	Salt
1	g	Pepper

Method

Bacon and Egg Roll Ingredients

Step 1

We begin by making the Relish. Heat Olive Oil in a pan over medium heat, finely dice the Spanish Onions and garlic and saute in pan until onion is translucent (around four to six minutes).

Step 2

Add the Chili Flakes and Smoked Paprika, cook for approximately one minute until fragrant.

Step 3

Poor in the Canned Tomatoes, Holbooks Worcestershire Sauce and remaining herbs (Thyme, Bay Leaves, Sage). Simmer for approximately five to six minutes until reduced to a saucey consistency.

Step 4

Add the Cornwells Apple Cider Vinegar and and simmer, stirring occasionally. Leave to simmer for three to four minutes or until thick – season to taste with sugar, salt and pepper and set aside.

Step 5

To glaze the bacon, arrange the Bacon Slices on a large lined baking tray and bake for 10 minutes. Poor off excess fat and brush on Maple Syrup using a silicon pastry brush. Cook for a further three to five minutes.

Glaze Bacon with Maple Syrup

Step 6

Meanwhile, heat oil in a heavy base frying pan and fry eggs sunny side up. Set aside.

Step 7

Assemble Square Rolls in layers, beginning with rocket, then bacon and finally egg. Spread relish on the lid of the roll and serve with additional relish.