Egg & turkey bacon roll
6 - 8
PersonalPoints™ per serving
What's not to like about egg and bacon? This version comes with a twist!
Egg, whole, raw
1 medium, raw
Turkey Rasher, grilled
2 rasher(s), grilled
1 large, chopped
Wholemeal Bread Roll
Reduced Fat Mayonnaise
- Preheat the grill to medium-high. Put the egg in a small saucepan, cover with cold water and bring to the boil. Turn the heat down slightly and cook over a gentle boil for 6 minutes until hard-boiled. Drain and cool under cold running water. Peel the egg and roughly chop in a bowl.
- Meanwhile, cook the turkey rashers under the grill for 2 minutes each side. Leave to cool and cut in half crossways.
- Add the tomato and most of the chives to the bowl with the egg and mix them together. Season.
- Split the roll in half and spread with the mayonnaise. Top with the turkey rashers and egg mixture. Sprinkle with a few extra chives. Top with the second half of the roll, wrap in cling film and chill until ready to serve.
For a meat-free alternative, use 2 rashers of vegetarian bacon instead of the turkey rashers.