Name: Spinach, bacon and egg rolls
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 3 short-cut bacon rashers, rind removed, sliced crosswise; 8 eggs, at room temperature; 1/4 cup milk; 3/4 cup grated cheddar cheese; 40 gram butter; 50 gram baby spinach leaves; 1 french breadstick (baguette), cut into 4; 1/3 cup tomato chutney

Spinach, bacon and egg rolls

Creamy scrambled eggs, crispy bacon and wilted spinach make this the ideal sandwich for breakfast, brunch or lunch.

Serves 4

Prep

Cook

Total

13M

Ingredients

3 short-cut bacon rashers, rind removed, sliced crosswise

8 eggs, at room temperature

1/4 cup milk

3/4 cup grated cheddar cheese

40 gram butter

50 gram baby spinach leaves

1 french breadstick (baguette), cut into 4

1/3 cup tomato chutney

Method

1.Heat a large non-stick frying pan over moderately high heat Add bacon; cook and stir for 3-4 minutes or until crisp; drain on paper towels.

2.Whisk eggs and milk in a large bowl. Add cheese. Season.

3.Melt butter in same pan over moderate heat. Add egg mixture; stir very gently for 3-4 minutes or until just set. Remove from heat; immediately fold in spinach.

4.Split each piece of bread part-way through, lengthwise. Spread with chutney, then fill with bacon and scrambled egg mixture. Serve.