Japanese Style Bacon and Egg on Toast
Enjoy a delicious Japanese take on a breakfast favourite! Our sweet miso glazed bacon and egg on wasabi-mayo avocado toast is a burst of exciting new flavours, served with a refreshing quick-pickled cucumber "tataki-kyuri" salad.
Ingredients
Spicy Pickled Cucumber
- ½ telegraph cucumber sliced lengthways
- ½ small red chilli seeds removed, sliced in thin rounds
- 2 tbsp mama san sushi vinegar
- 1 tbsp mama san soy sauce
- 1 tbsp Kuki sesame oil
- 1 tbsp white sesame seeds lightly toasted
Smashed Avocado
- 2 avocados flesh removed
- 1 tbsp Kewpie mayonnaise
- 3-4 cm mama san wasabi paste
- Salt and pepper
Maple Miso Bacon
- 250 g Farmland streaky bacon 1 pack
- 2 tbsp mama san miso paste
- 1 tbsp maple syrup
To Serve
- Oil for frying
- 4 Better Eggs size 8 eggs
- 4 slices of thick bread
- 1 spring onion finely sliced
Instructions
- Make the spicy pickled cucumber. Place cucumber halves in a zip-lock bag. Lightly pound with a rolling pin to smash them in pieces. Add all the other pickled cucumber ingredients in the bag, seal the bag and refrigerate for 15 min.
- Preheat the oven to 200°C. Lay the bacon rashers on an oven tray lined with baking paper. Mix miso paste and maple syrup in a small bowl. Add a little water to thin it if necessary. Brush the mixture generously over the bacon. Bake for 10?12 minutes until golden. Keep warm.
- While the bacon is cooking, crush the avocados lightly with a fork and stir in the mayonnaise and wasabi paste*. Season to taste with salt and pepper.
- Heat oil in a large frying pan over medium-high heat and fry the eggs for 3?4 minutes until whites are just set.
- Toast the bread and spread each piece with the smashed avocado. Top each portion with the bacon, a fried egg, and pickled cucumber. Sprinkle some sliced spring onion over the top before serving.
Notes
*adjust the amount of wasabi for your taste
Tried this recipe?Let us know how it was!
