Fancy Bacon Roll Recipe

Warm and dress parathas

Heat a large nonstick skillet over medium heat. Add 0.5 tbs butter and 0.25 tsp olive oil per paratha to the pan (or brush the paratha lightly). Warm each paratha 1–2 minutes per side until golden and pliable. Place warm parathas on a tray; lightly brush with remaining butter, sprinkle each with a little chopped coriander and a few drops of lime juice. Keep covered with a clean tea towel to stay warm while you finish other components.

Crisp the back bacon

Preheat oven to 200°C / 400°F (optional for batch cooking) or use a heavy skillet. If using oven: line a baking sheet with foil, arrange bacon in a single layer, season with black pepper and brush lightly with maple syrup. Roast 10–12 minutes until edges are crisp but meat still tender. If using skillet: heat skillet over medium-high, add bacon in batches, cook 2–4 minutes per side until browned; during the last minute brush with maple syrup and crack fresh black pepper. Transfer to a rack or plate lined with paper towel to drain.

Poach eggs (2 methods)

Fill a deep skillet or shallow saucepan with 8–10 cm of water, bring to a gentle simmer — not a rolling boil. Add vinegar and a pinch of salt. Create a gentle whirlpool with a spoon, then crack 1 egg into a small cup and slip it into the center of the whirlpool. Poach 3–4 minutes for runny yolk (4–5 for slightly firmer). Remove with a slotted spoon, drain on paper towel. Repeat for remaining eggs. If poaching multiple eggs, use two pans or stagger them so water temperature remains steady.

Crisp shallots

Heat the neutral oil in a small saucepan to 170–175°C (340–350°F) — or heat over medium then test a slice of shallot: it should sizzle gently and turn golden in ~30–45 seconds. Fry the thinly sliced shallots in batches so they have room to crisp; stir and separate slices with a spoon. Remove with a slotted spoon when golden-brown and drain on paper towels. Immediately sprinkle with 0.5 tsp salt and toss. Reserve oil for extra flavor if desired. After cooling, toss 1 tsp red chilli flakes and 1 tsp smoked paprika into the shallots for spicy smoky notes.

Prepare a stabilized hollandaise

Set up a double-boiler (bowl over simmering water, water not touching bowl) and ensure low gentle heat. Whisk 3 egg yolks with 1.5 tbs lemon juice, 0.5 tsp Dijon mustard, and a pinch of sea salt until slightly thickened. Place bowl over barely simmering water and whisk continuously until mixture registers about 60–65°C and thickens enough to coat the back of a spoon (about 1–2 minutes). Remove from heat. Very slowly drizzle in the hot melted butter in a thin steady stream while whisking constantly to emulsify. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Season with 0.5 tsp sea salt, 0.25 tsp white pepper and 0.5 tsp Tabasco (adjust to taste). Keep warm over the warm (not hot) water or in a thermos; avoid direct heat to prevent breaking. If the hollandaise begins to separate, whisk in 1 tsp hot water vigorously or a drop of lemon.

Assemble each bacon roll: place one warm paratha on a plate. Arrange two slices of back bacon down the center. Top with a small handful of microgreens or baby spinach. Gently rest one poached egg on top of the bacon. Spoon a generous 2–3 tbs of holy f*ck hollandaise over the egg, letting some drizzle down the sides. Sprinkle a tablespoon of crispy shallots and chilli over the hollandaise for crunch and heat, then finish with thin slices of fresh chilli (if using), a pinch of sea salt flakes and freshly ground black pepper. Repeat for remaining rolls.

Serve immediately while eggs are runny and hollandaise is warm. Provide extra hollandaise and crispy shallots at the table for topping. Leftover hollandaise can be chilled and reheated gently over warm water while whisking, but is best fresh.