Truckers’ Egg & Bacon Roll
No need to go to the truck stop when you can make this classic breakfast dish right in the comfort of your own home!
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Servings: 4
– 4 bacon rashers, rind removed, halved
– 2 tbsps. sunflower oil
– 4 eggs
– 4 soft baps, split, buttered
Sauce:
– 200g Medjool dates, pitted, chopped
– 1/3 cup (80 mL) malt vinegar
– 1/4 tsp. ground cloves
– 1/4 tsp. allspice
– 1 garlic clove, chopped
– 1/4 cup (60 mL) tamarind puree
– 1/4 cup (60 mL) tomato sauce (ketchup)
– 1 tbsp. Worcestershire sauce
– 2 tbsps. treacle
Directions
Sauce:
Place dates, vinegar, spices, garlic and 1/2 cup (125ml) water in a saucepan. Bring to a simmer over medium heat, then cook for 2 minutes or until dates are soft. Add remaining sauce ingredients, reduce heat to low, then cook, stirring occasionally, for 20 minutes until thickened. Cool slightly, then transfer to a food processor and whiz until smooth.
Rest of dish:
Cook bacon in a non-stick frypan over medium-high heat for 3-4 minutes each side until crisp. Remove from heat and keep warm. Reduce heat to medium, add oil to frypan, then fry eggs for 2-3 minutes.
Top each bap with bacon and an egg, season, then add a little sauce, to serve.
