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Maple-glazed streaky bacon in brioche bun

Contains pork – recipe is for non-Muslims only

A classic combination of bacon and maple syrup in a toasted brioche bun, topped with a runny egg for the ultimate breakfast or brunch indulgence

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 494
  • Carbohydrates 42
  • Saturated Fat 8
  • Sugar 16
  • Protein 25
  • Fat 24
  • Fibre 3
  • Salt 2.7

Nutrition per serving

  • Calories 494
  • Carbohydrates 42
  • Saturated Fat 8
  • Sugar 16
  • Protein 25
  • Fat 24
  • Fibre 3
  • Salt 2.7

Ingredients

  • 8 rashers streaky bacon
  • 3 tbsp maple syrup
  • 4 eggs
  • brioche buns, cut in half and toasted
  • ketchup of choice (we love pomegranate ketchup)

Method

  1. Heat the oven to 200C/180C fan/gas 6. Place the bacon on a rack over a baking sheet. Cook for 10 mins until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 2–3 mins, or until cooked to your liking.

  2. Fry your eggs and place 1 on the base of each toasted brioche bun. Top with the glazed bacon, a dollop of ketchup and the lid of the bun.

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