Method

• 1.
  Preheat the oven to 220°C. Place the bacon in a cold large frypan, then place over medium heat (this helps render the fat). Cook for 4-5 minutes until crisp, then remove and drain on paper towel, reserving 2 tbs fat.
• 2.
  To make miso bechamel, place reserved fat in a saucepan over medium heat. Stir in miso paste and plain flour. Cook for 1-2 minutes, then gradually add milk, whisking to combine. Cook for a further 3-4 minutes until thickened. Remove from heat and cool slightly.
• 3.
  Spread one-quarter bechamel over 1 flatbread and top with 2 bacon rashers. Top with another flatbread, 2 bacon rashers and one-quarter bechamel. Repeat with remaining flatbread, bacon and bechamel to make 2 sandwiches. Place sandwiches on a baking paper-lined baking tray and bake for 10 minutes or until golden and bubbling.
• 4.
  Top each with a fried egg, and scatter with sesame seeds and coriander.