Egg and Bacon Roll
- 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
- 1 Ciabatta Roll
- 3 rashers of bacon
- 180g Halloumi
- Tomato relish
- Buffalo Haloumi
- 1 tomato, sliced
- In a pan heat oil and fry off bacon until nice and crispy. Slice roll in half and place both slices face down in pan to crisp up and absorb the bacon fat, remove once slightly brown. Slice Halloumi in half to make thinner and add to pan to fry for 1-2 minutes on both sides. Add eggs to pan and cook to your liking. Wilt the spinach down slightly in the pan and warm through.
- Assemble your roll by adding your tomato relish to the bottom of your ciabatta. Layer on top of that, spinach, eggs, halloumi tomatoes and bacon. Enjoy!
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