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
- kale leaves 100g, woody stalks removed
- olive oil 2 tbsp
- smoked paprika 1 tsp
- streaky bacon 8 rashers
- butter 40g
- eggs 4
- brioche buns 4
- mozzarella 125g ball
- sriracha 2 tbsp
- mayonnaise 6 tbsp
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 1000
- Fat 79.7g
- Saturates 21g
- Carbs 36.5g
- Sugars 8.7g
- Fibre 3.2g
- Protein 32.6g
- Salt 3.4g
