Coffee maple bacon, rocket & fried egg panini

Name: Coffee maple bacon, rocket & fried egg panini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack 4 panini; 30 ml espresso, or other strong black coffee; 1 tbsp maple syrup; 2 tsp dark brown soft sugar; 8 rasher/s No.1 British Free Range Unsmoked Streaky Bacon; 1 tbsp sunflower oil; 4 British Blacktail Free Range Medium Eggs; ½ tsp Cooks’ Ingredients Pul Biber; 30 g butter, softened (or 2 tbsp mayonnaise); 90 g wild rocket

Give your favourite bacon and egg sarnie a makeover with this mouthwatering coffee and maple syrup glaze.

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Serves4
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

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1 pack 4 panini
30ml espresso, or other strong black coffee
1 tbsp maple syrup
2 tsp dark brown soft sugar
8 rasher/s No.1 British Free Range Unsmoked Streaky Bacon
1 tbsp sunflower oil
4 British Blacktail Free Range Medium Eggs
½ tsp Cooks’ Ingredients Pul Biber
30g butter, softened (or 2 tbsp mayonnaise)
½ x 90g wild rocket

Preheat the grill to medium. Line a grill tray with foil. Split the paninis in half and place cut-side up on a baking tray.
Mix the coffee, maple syrup and sugar together. Brush the bacon all over with half the coffee mixture, then arrange on the grill tray. Grill for 2-3 minutes, turn and brush with the remaining coffee mixture, then grill for 2-3 minutes more until the bacon is cooked through and glossy.
Toast the panini under the grill for a couple of minutes until golden.
Heat the oil in a large frying pan and fry the eggs until cooked to your liking. Season, then sprinkle with pul biber. Spread the panini with butter or mayo and fill each with rocket, a fried egg and some coffee bacon.

Cook’s tip

Save leftover bacon for a quick pasta for one or add to a soffritto next time you make ragù. If you chop it finely and freeze it in a small pot, then the messy work is already done!

Typical values per serving when made using specific products in recipe