Bacon egg roll, Greek style!
Egg and Maple Glazed Bacon Wrap with Ouzo Aioli
A bacon and egg roll with a hint of the Greek islands with the creamy aniseed flavoured Ouzo Aoili.
Ingredients
Serves:
- 10 each Helga’s wrap
- 10 each Free range egg (60g)
- 500 g Large field mushroom sliced
- 50 g Maple Syrup
- 20 each Bacon Rashes
- 50 g Brown Sugar
- 500 g Brown onion thinly sliced
- 150 mL Ouzo
- 500 g ETA Mayonnaise
- 20 g Crushed garlic
- 200 g Handful of Rocket leaves
- 30 g Gold n’ canola spray
- 150 g Butter
Method
Step 1
In a bowl whisk together the ETA Mayonnaise, ouzo, crushed garlic and check the seasoning.
Step 2
Place the bacon on an oven tray and brush with maple syrup and a sprinkle with half the brown sugar and roast in a hot oven until the bacon is crisp.
Step 3
Sauté the sliced mushroom in a little butter and canola spray until soft and then season with salt and ground black pepper.
Step 4
Add the sliced onion to a pan and sauté in a little oil and butter on a low heat until the onions are soft and caramelised.
Step 5
Pan fry the free range egg in a little canola spray and butter until just set. Season the egg with a little salt and ground black pepper.
Step 6
Warm the wrap a little and then spoon 2 tablespoons of ouzo aioli, the bacon, and 2 tablespoons of onion, sautéed mushroom, the egg and some seasoned rocket leaves.
Step 7
Roll the wrap up folding in the edges and then cut on an angle and serve.
