Bacon and egg roll with herb aioli

Whip up a cafe-worthy gourmet bacon and egg roll this weekend for an indulgent breakfast or lunch. Serve with a dollop our homemade creamy aioli to really wow your tastebuds.

  • 35 mins cooking
  • Serves 4
  • Print


Bacon and egg roll with herb aioli
  • 1 clove garlic
  • 3/4 cup (225g) mayonnaise
  • 2 tablespoon finely chopped fresh chives
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoon vegetable oil
  • 500 gram rindless bacon slices
  • 8 eggs
  • 4 round turkish bread rolls (660g)
  • 50 gram baby spinach leaves


Bacon and egg roll with herb aioli
  • 1
    Heat half the oil in large frying pan; cook bacon until crisp. Drain on absorbent paper. Wipe out pan.
  • 2
    Heat remaining oil in same pan; fry eggs until cooked to your liking.
  • 3
    Meanwhile, preheat grill (broiler). Split rolls, place on oven tray, toast under grill.
  • 4
    To make herb aïoli: Peel and crush garlic, combine mayonnaise, garlic and herbs in small bowl; season to taste.
  • 5
    Spread herb aïoli on roll bases; top with spinach, bacon and eggs, then roll tops.

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