Think of this as the all-day burger. It's just at home as breakfast, brunch - or recovery food - as it is as a super-easy dinner.
- 8 slices of bacon
- 4 brioche buns
- 4 slices cheddar cheese
- 4 eggs
- homemade HP sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut 8 slices of bacon. Place in a frying pan over medium heat and cook, turning, for 3 minutes or until cooked to your liking (see Note). Keep warm. Halve 4 brioche buns and toast until lightly golden. Place a slice of cheddar on the base of each bun and cook under a preheated grill until just melted. Meanwhile, fry 4 eggs to your liking. Place an egg on each base, then top with bacon and homemade HP sauce. Top with remaining bun halves and serve immediately.
• As our home-cured bacon has no added preservatives, it will lose some of its deep red colour when cooked, but this is more than made up for with its rich, porky flavour.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.