This was a recent recipe which was provided to Nine MSN’s FHM magazine ( on their request for an interesting egg and bacon roll.

For some reason the recipe never made it into FHM without significant changes so here is my original FHM egg & bacon roll recipe. For the story, check out FHM magazine’s, December issue. Colleague and other half of The Aussie Chefs, Benjamin Christie also submitted his interpretation of the Aussie classic egg & bacon roll so compare them and let us know what you think.

Classic Australian Egg & Bacon roll

30g low fat sour cream
½ teaspoon Yakajirri*
macadamia nut oil*
a generous sprinkle of Alpine pepper*
4 slices of roo prosciutto** (roo bacon)
1 large, ripe tomato
30g Bush tomato chutney*
2 leaves of fresh aniseed myrtle or a pinch of Forest anise or Mintbush marinade*
2 eggs
12cm slice of Turkish bread, cut through the centre and lightly toasted

Mix the sour cream with the Yakajirri and leave for 10 minutes for the flavours to infuse.

Melt about 10g butter and add a generous dash of macadamia nut oil in a microwave or small pan. Add the Alpine pepper, stir and leave to cool for the flavours to infuse. Alternatively, Use some Vic Cherikoff Down Under High Country Zinger Splash*. This has all the flavours already infused along with a hint of chilli and wasabi.

In a dash of macadamia nut oil and a little butter, pan-fry two slices of the roo prosciutto until just crisp. Slice the other pieces of prosciutto into 5mm strips (roo makes for a deliciously rich but somewhat chewy prosciutto so the mix of some crisp and some not provides Maillard products for umani flavours and the rich softness of the cured roo.

Halve the tomato and scoop out the seeds and juice and discard. Dice the tomato flesh and combine with an equal volume of Bush tomato chutney (around 30g). Add in either the Forest anise (or fresh aniseed myrtle leaves if you can get the young tips) or Mintbush marinade.

Fry the eggs in a fry pan with a little macadamia nut oil and butter. Turn once over easy. Remove from heat.

Assembling the Egg and Bacon roll

Brush the Alpine pepper butter and oil over inside of the 2 toasted Turkish bread pieces. On one slice, place the sliced, soft roo bacon. Spread the prepared Bush tomato chutney mixture over the roo. Add the fried eggs. Top with the 2 crispy slices of roo bacon and the Yakajirri sour cream. Finish with the remaining bread slice.

Note: The eggs can be lightly salted for the taste impaired.

  • These products can be obtained from Vic Cherikoff Food Services or your local quality food distributor
    • Roo prosciutto available from Poachers Pantry in Hall, NSW ph 02 6230 2487)

Thanks to FHM magazine for the image.

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