Name: Baked bean, bacon and egg roll
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 ciabatta rolls; 2 teaspoon olive oil; 2 rashers rindless bacon, quartered; 220 gram can baked beans; 8 cherry tomatoes, halved; 4 small eggs; 1/2 cup grated parmesan; 1 tablespoon chopped parsley, to serve

Baked bean, bacon and egg roll

We take humble bacon and egg rolls to a new level by adding baked beans and serving them in crunchy bread baskets.

Serves 4

Prep

Cook

10M

Total

15M

Ingredients

4 ciabatta rolls

2 teaspoon olive oil

2 rashers rindless bacon, quartered

220 gram can baked beans

8 cherry tomatoes, halved

4 small eggs

1/2 cup grated parmesan

1 tablespoon chopped parsley, to serve

Method

1.Preheat grill to high. Line an oven tray with baking paper.

2.Slice tops from rolls, a quarter of the way down; reserve. Scoop out centres and set aside.

3.Heat oil in a small frying pan on high heat. Cook bacon for 1 minute each side or until crisp.

4.Meanwhile, place beans and tomato in a medium microwave-safe jug. Cook on high (100%) for 1 minute or until bubbling, stirring once.

5.Line each roll with 2 pieces of bacon. Pour hot bean mixture evenly into rolls. Crack 1 egg into each. Cook, one at a time, in the microwave on high (100%) for 45 seconds.

6.Arrange on tray. Grill for 2 minutes. Sprinkle cheese over cut side of roll tops. Place on tray with rolls and grill for a further 2 minutes or until egg is set and cheese is melted. Serve rolls sprinkled with parsley. Use the cheesy lids for dipping.

Don’t waste the scooped-out centres from the rolls. Place the bread in a food processor and process to form crumb, then freeze for later use. You can save on the cooking time by replacing the bacon with sliced ham.
Note

Women's Weekly Food