CHIMMY'S Bacon & Egg Bap

A classic bacon and egg bap made even better with a generous spoonful of CHIMMY'S Chimichurri. Crispy streaky bacon, perfectly fried eggs and a soft toasted bap come together for a quick and satisfying breakfast, brunch or lunch.

Ingredients

• 6 rashers streaky bacon
• 2 free-range eggs
• 1 flour bap or brioche bap
• 1 tbsp butter
• 1 tsp olive oil
• Salt, to taste
• 50g CHIMMY'S Chimichurri

Method

1. Cook the Bacon

Place the streaky bacon in a cold frying pan and cook over a low to medium heat until crisp and golden, turning occasionally. Alternative: cook the bacon in a preheated oven until crispy if preferred.

2. Fry the Eggs

Heat a frying pan over a medium heat and add the olive oil and butter. Once the butter has melted, crack in the eggs and fry until cooked to your liking. Season with a pinch of salt.

3. Toast the Bap

Toast the flour bap or brioche bap until lightly golden. Chef's tip: for extra flavour, lightly toast the bap in the same pan used to cook the eggs.

4. Assemble

Spread a generous spoonful of CHIMMY'S Chimichurri over the toasted bap. Layer with the crispy bacon and fried eggs before adding another spoonful of chimichurri to finish. Serve immediately while hot.

Serving Suggestions

Pair with crispy hash browns, grilled tomatoes or avocado for a hearty brunch. Enjoy with freshly brewed coffee or a glass of orange juice.

Recipe Tips

• Brioche baps create a richer, sweeter flavour, while flour baps offer a more traditional finish.
• Cook bacon slowly for the crispiest texture.
• Add sliced avocado or mature cheddar for an extra indulgent twist.
• Swap fried eggs for scrambled or poached eggs if preferred.

Frequently Asked Questions

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