Olive Magazine
Breakfast Bap Recipe

The brekkie bun

Published: September 15, 2018 at 10:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our next level breakfast buns from food writer John Gregory-Smith with streaky bacon, crispy fried eggs and salty baked kale. Make this easy brunch recipe for a super indulgent weekend treat

Nutrition:
NutrientUnit
kcal1000
fat79.7g
saturates21g
carbs36.5g
sugars8.7g
fibre3.2g
protein32.6g
salt3.4g
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John Gregory-Smith says: "Sophisticated cafés in Sydney have something in common – they all serve a killer breakfast bun, perfect for blasting a hangover away. I loved how well they were put together, with incredible flavours and textures."

Ingredients

  • 100g kale leaves, woody stalks removed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 8 rashers streaky bacon
  • 40g butter
  • 4 eggs
  • 4 brioche buns
  • 125g ball mozzarella
  • 2 tbsp sriracha
  • 6 tbsp mayonnaise

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Tip the kale onto a baking tray, drizzle over the oil and season well. Toss together and bake for 10-12 minutes (turning halfway) or until crisp and golden. Remove from the oven, scatter over the paprika and mix well.

  • STEP 2

    Turn the grill to high. Put the bacon onto a rack and grill for 2-3 minutes each side or until golden and crisp.

  • STEP 3

    Heat the butter in a large non-stick frying pan and crack in the eggs. Season and cook for 4-5 minutes or until just set.

  • STEP 4

    While the eggs are cooking, cut the buns in half and grill for 1 minute until toasted. Tear the mozzarella and divide between the bottom halves of the buns. Put onto the grill rack and cook for 1 minute until melted, then transfer to serving plates.

  • STEP 5

    Mix the sriracha with the mayonnaise. Spread the sauce on the underside of the bun lids. Drizzle the remainder over the mozzarella-covered buns and top with the bacon. Add the egg and finally the kale. Top with the other bun halves and serve immediately.

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