Prep time 15–20 mins
4 medium-sized rolls (we like corn rolls)
4 rashers organic bacon, rind removed
4 whole organic eggs
4 tbsp tomato relish or good-quality chutney
4 tbsp Green Goddess dressing
Green Goddess dressing (makes 1 1⁄2 cups)
1 cup mayonnaise
1⁄2 cup sour cream
juice of 1 lemon
1 small clove garlic
1 cup herb leaves, finely chopped (we use parsley and tarragon with a little sage, oregano and marjoram)
3 tbsp finely chopped chives
1 Slice the rolls in half, and toast – we toast on the cut side only, then warm the tops and bottoms with the roof of the sandwich press, but you can do this however you want. Let’s face it, it’s not rocket science. If you are making this for breakfast at home, you can do the whole lot on the barbecue.
2 Meanwhile, pop your bacon rashers on to cook, followed closely by the eggs.
3 For the Green Goddess Dressing, Mix the mayonnaise and sour cream together until smooth. Add the lemon juice and whisk to combine. Finely crush the garlic and add with all the chopped herbs, then season with sea salt and freshly ground pepper to taste. Keep covered in the fridge for up to three days.
4 Spread the tomato relish or chutney over the toasted bottoms of the four rolls and spread Green Goddess over the tops. Place an egg on top of the relish, followed by the bacon, with each rasher curled into a roll. Add the top half to each roll and serve.
The Carousel thanks Sarah Swan and Jeremy Burn for this recipe from The Great Australian Cookbook. Published by Hachette. This cookbook is a collection of 100 contributors, 165 recipes, 81 locations and 440 pages and an impressive lineup of the nation’s culinary legends and renowned chefs.