Family friendly

Truckers’ egg and bacon roll

Name: Truckers’ egg and bacon roll
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 4 bacon rashers, rind removed, halved; 2 tbs sunflower oil; 4 eggs; 4 soft baps, split, buttered; 200g Medjool dates, pitted, chopped; 1/3 cup (80ml) malt vinegar; 1/4 tsp ground cloves; 1/4 tsp allspice; 1 garlic clove, chopped; 1/4 cup (60ml) tamarind puree; 1/4 cup (60ml) tomato sauce (ketchup); 1 tbs Worcestershire sauce; 2 tbs treacle

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05m

35m

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by Matt Preston

delicious. senior editor

Oct 08, 2015

This sauce is Matt Preston's version of HP sauce and adds a little panache to a breakfast classic.

4 bacon rashers, rind removed, halved
2 tbs sunflower oil
4 eggs
4 soft baps, split, buttered

Sauce (makes about 2 cups)

200g Medjool dates, pitted, chopped
1/3 cup (80ml) malt vinegar
1/4 tsp ground cloves
1/4 tsp allspice
1 garlic clove, chopped
1/4 cup (60ml) tamarind puree
1/4 cup (60ml) tomato sauce (ketchup)
1 tbs Worcestershire sauce
2 tbs treacle

Method

1.

For the sauce, place dates, vinegar, spices, garlic and 1/2 cup (125ml) water in a saucepan. Bring to a simmer over medium heat, then cook for 2 minutes or until dates are soft. Add remaining sauce ingredients, reduce heat to low, then cook, stirring occasionally, for 20 minutes until thickened. Cool slightly, then transfer to a food processor and whiz until smooth.
2.

Cook bacon in a non-stick frypan over medium-high heat for 3-4 minutes each side until crisp. Remove from heat and keep warm. Reduce heat to medium, add oil to frypan, then fry eggs for 2-3 minutes.
3.

Top each bap with bacon and an egg, season, then add a little sauce, to serve.