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Try a fancier style of bacon and egg roll.
4 rashers bacon
2 chapatis or roti breads
chilli sauce or tomato sauce (ketchup), to serve
1 tbsp roughly chopped coriander
- Lay the bacon in a cold, non-stick frying pan over a medium heat. Once the fat starts to melt, turn over and cook for a further 5-10 mins, turning every so often, until cooked to your liking. Lift the bacon onto a plate lined with kitchen paper and cover with foil to keep warm. Turn up the heat to cook the eggs (don’t wipe the pan).
- Crack 1 egg into a small cup. Once the bacon fat is hot, gently pour the egg into it. Repeat with the second egg. Cook for about 1 min or until the white is cooked but the yolk is still runny. Lift onto kitchen paper to drain.
- While the eggs are cooking, heat the chapatis in the microwave on High for 30 secs. To serve, top each chapati with 2 slices of bacon, 1 egg, a drizzle of chilli sauce or tomato sauce, and a sprinkling of coriander. Roll up and eat.