Bacon and egg roll

Bacon and egg roll recipe

Whether it’s at the local café for an easy hand-held meal, the takeaway shop for an after-party cure, or the canteen special at your local footy ground, this classic Aussie favourite is likely to be on the menu. The iconic bacon and egg roll (or egg and bacon roll, if you prefer), is perfect in its simplicity: crispy, salty bacon with a silky smooth egg yolk, all contained in a soft white bun. At the canteen, your choice of sauce is usually between tomato or barbecue, but head over to the café and you might find fancier options such as the chutney or aioli we have here.  

The origins of the bacon and egg roll

As with a lot of dishes, there is speculation as to the exact origins of egg and bacon rolls. There are links to bap sandwiches made by British street vendors in the 1800s, though these were generally just a type of meat and egg.

The more recent versions with bacon, egg and sometimes the addition of cheese cropped up around the late 1900s. These days, you’d be hard pressed to find a café that doesn’t have some variation on the theme. Bacon and egg rolls are still served plain, but also with avocado, tomato, microgreens, salsas, and on a variety of white, wholegrain, seeded, rye or potato buns, or sandwiched on sourdough or sliced artisan loaves.. You’ll even find a variety of vegetarian options on brunch menus using halloumi, seasoned mushrooms, or vegan bacon instead or meat.

How to make bacon and egg rolls

One of the reasons this breakfast dish is so popular is because of how simple it is to put together. A few humble ingredients unite in perfect harmony in under 15 minutes to create a tasty breakfast that is guaranteed to satisfy. 

Cook your eggs first, then your bacon, and squash it all together into a toasted bun with your sauces and serve. If you’re having issues with your eggs burning on the bottom but still raw on top, just add a few drops of water to the pan and then top with a lid. This will create steam and give the eggs a poached effect. To test if your egg whites are cooked enough, give the pan a shake and if the whites wobble, they need a bit more time.

If you like your bacon extra crispy you may want to put it on before the eggs and cook in a separate pan so they can cook simultaneously, or keep it warm in the oven once cooked. 

Love this recipe?

Bacon and eggs go together so nicely that if you’re avoiding bread or just want something different there are a range of breakfast variations to choose from, like this oven-baked potato hash with bacon and eggs, 5-ingredient bacon and egg quiches, or an easy egg and bacon loaf.