Look no further for your next bacon breakfast treat. We’ve put together the ultimate guide to brilliant bacon twists for every taste. Sweet syrups, chunky chutney and homemade brown sauce smothered on a range of bread bases are a sure-fire way to elevate your brunch game.
Maple-glazed streaky bacon in brioche bun
Prep: 5 mins Cook: 15 mins
Heat oven to 200C/180C fan/gas 6. Lay 8 rashers of streaky bacon on a rack over a baking sheet. Cook for 10 mins until starting to turn crispy, then remove and brush with 3 tbsp maple syrup on both sides. Cook for a further 2–3 mins, or until cooked to your liking. Fry 4 eggs and place one on each of the bottom halves of 4 toasted brioche rolls. Top with the glazed bacon, a dollop of ketchup and the top of the rolls.Maple-glazed streaky bacon in brioche bun
Bacon milk rolls with homemade brown sauce
Prep: 10 mins Cook: 30 mins
Start by making the brown sauce: Blanch, peel and chop 3 tomatoes and finely chop 1 shallot. Put them in a saucepan along with 50g brown sugar, 1 tbsp malt vinegar, 1 tsp salt, 1 tsp allspice, 1 tsp Worcestershire sauce and a drop of Tabasco. Bring to the boil then simmer on a low heat for 30 mins, stirring occasionally to prevent it from sticking. Grill or fry 8 rashers of back bacon. Spread 4 milk rolls (or other soft white rolls) generously with butter, add 2 rashers of bacon to each roll and a dollop of your homemade brown sauce.
Bacon, brie and red onion baguettes
Prep: 5 mins Cook: 15 mins
Slice 1 large baguette into 4 then cut each of the baguette sections vertically. Grill 8 rashers of smoked bacon and slice 200g brie. Fill each of the baguette wedges with the bacon and the cheese. Put them on a baking sheet. Cook in the oven for 5 mins, until the bread is crisped up and the cheese is beginning to melt. To serve, top each with a dollop of red onion chutney.
French toast bacon butties
Prep: 5 mins Cook: 25 mins
Whisk 2 eggs, 180ml milk and 1 tbsp caster sugar together in a bowl. Soak 4 slices white sliced bread in the mixture. Grill 4 rashers back bacon until crispy. Heat 1 tbsp butter in a non-stick frying pan and fry two slices of the soaked bread on a low–medium heat until golden and crisp, about 3–4 mins on each side. Remove from the pan and sandwich 2 slices of grilled bacon between the slices of French toast. Repeat with the remaining soaked bread and the bacon to make another sandwich. Add a dusting of icing sugar and a drizzle of maple or date syrup to serve.
Prep: 5 mins Cook: 10 mins
Warm 4 chapati breads in the oven or microwave until warm and soft. Divide 4 tbsp Greek yogurt and 4 tsp mango chutney between each chapati. Grill 8 slices of smoked back bacon. Lay the bacon on top of the mango chutney and yogurt, followed by a few stalks of coriander. Sprinkle over 1/2 tsp nigella seeds, and finish with a sprinkling of chilli flakes to taste. Fold the chapatis in half, then fold again into a chunky triangle to serve.
Rustle up seriously impressive breakfasts and browse the best of the best in our brunch collection.
What’s your favourite way to serve your bacon butty? Let us know in the comments below…