Egg, bacon and greens breakfast sandwich
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Liven up a traditional bacon and egg roll with freshly wilted kale and parmesan for an extra flavour hit.
Ingredients
Olive oil
2 tsp
Eschalot(s)
1 whole, thinly sliced
Kale
6 cup(s), (1 large bunch), curly variety, leaves chopped
Chilli sauce
¼ tsp, hot variety
Shortcut bacon
60 g, (2x30g rashers) fat trimmed
Egg(s)
4 medium
Wholemeal sandwich thins
2 thin, (2x40g) halved, toasted
Grated parmesan cheese
2 tbs
Instructions
1
Heat 1 teaspoon oil in a large non-stick frying pan over medium to high heat. Cook eschalot, stirring, for 2 minutes or until softened. Add kale and a large pinch of salt and cook, stirring, for 4 minutes or until tender. Stir in chilli sauce. Cover and keep warm
2
Meanwhile, heat a small non-stick frying pan over medium heat. Cook bacon for 3 minutes each side or until crisp. Transfer to a plate.
3
Heat remaining oil in same pan. Fry eggs for 2–3 minutes or until cooked to your liking.
4
Top sandwich thin halves, cut-side up, with kale mixture. Break bacon slices in half and place on greens. Top with egg and sprinkle with parmesan to serve.
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