Maple-glazed streaky bacon in brioche bun
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
A classic combination of bacon and maple syrup in a toasted brioche bun, topped with a runny egg for the ultimate breakfast or brunch indulgence
| Nutrient | Unit |
|---|---|
| kcal | 494 |
| fat | 24g |
| saturates | 8g |
| carbs | 42g |
| sugars | 16g |
| fibre | 3g |
| protein | 25g |
| salt | 2.7g |
Ingredients
- 8 rashers streaky bacon
- 3 tbsp maple syrup
- 4 eggs
- brioche buns , cut in half and toasted
- ketchup of choice (we love pomegranate ketchup)
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Place the bacon on a rack over a baking sheet. Cook for 10 mins until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 2–3 mins, or until cooked to your liking.
- STEP 2
Fry your eggs and place 1 on the base of each toasted brioche bun. Top with the glazed bacon, a dollop of ketchup and the lid of the bun.
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