Brekky Sando Recipe
Cheesy eggs, 5 slices of bacon, bistro sauce, lettuce, tomato, onion served with rosemary potatoes
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Ingredients
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For the Brekky Sando
For the Rosemary Potatoes
Method
For the Brekky Sando
- 1
Cook the Bacon
In a large skillet over medium heat, add the bacon slices. Cook until crispy, about 4-6 minutes, flipping halfway through. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.
- 2
Prepare the Cheesy Eggs
In a bowl, crack the eggs and whisk them until well combined. In the same skillet used for bacon, drain excess grease and leave about 1 tsp for flavor. Pour in the whisked eggs and cook over low heat. Stir gently while cooking for about 3-4 minutes until the eggs are softly scrambled. Add in the cheddar cheese and stir until melted and creamy.
- 3
For the Rosemary Potatoes
- 4
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the baby potatoes, placing them in a bowl.
- 5
- 6
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.