This breakfast sandwich combines several simple elements that work brilliantly together. The soft, slightly sweet brioche creates a perfect base for the spicy kick from the chilli-infused oil and jam. The runny egg yolk adds richness while the crispy bacon provides a savoury crunch that contrasts nicely with the peppery rocket.
I make this at the weekend when I have a bit more time in the morning. It only takes about 15 minutes to prepare, but feels more special than standard weekday toast. The mango chutney might seem an odd addition, but its sweetness balances the heat from the chilli components rather well.
The cooking method is straightforward. Grilling the bacon ensures it gets properly crisp, while frying the eggs in chilli oil delivers a gentle warmth. You can adjust the spice level to suit your taste by using more or less chilli jam in the mayo mixture.
This recipe works with whatever you have on hand. No rocket? Any leafy greens will do. Regular buns instead of brioche? That’s grand too. The chilli-infused oil is worth getting though, as it adds flavour without much effort.
I often serve these baps with a mug of strong tea on the side. They’re filling enough to keep you going through a busy morning but not so heavy that you’ll want to go back to sleep.
The combination of textures makes this breakfast particularly enjoyable: soft bun, crisp bacon, silky egg and fresh leaves. Each bite gives you a mix of sweet, spicy, savoury and fresh flavours that wake up your taste buds.
This has become a regular in my weekend kitchen. It’s simple food done well, with just enough interesting elements to make it feel a bit special.
Spicy Breakfast Bap with Chilli Fried Egg and Crispy Bacon
Ingredients
- 2 brioche buns
- 2 large eggs
- 4 slices of streaky bacon
- Handful of rocket/baby salad leaves
- 2 tablespoons mango chutney
- 1 tablespoon mayonnaise
- 1 teaspoon chilli jam
- 2 tablespoons chilli-infused oil
- Salt and freshly ground black pepper, to taste
Directions
- Preheat a grill to medium-high heat.
- Cook the bacon slices until crispy, about 3-4 minutes per side. Once done, place them on kitchen paper to drain excess fat.
- Slice the brioche buns in half and lightly toast them on a dry pan or under the grill until golden brown.
- In a small bowl, combine the mayonnaise and chilli jam. Mix well and set aside.
- In a frying pan, heat the chilli-infused oil over medium heat. Crack the eggs into the pan and cook for about 2-3 minutes for a runny yolk with slightly crispy edges. Cook longer if you prefer the yolk set.
- Season the eggs with salt and freshly ground black pepper.
- Spread a generous layer of mango chutney on the bottom half of each toasted brioche bun.
- Place a handful of rocket on top of the chutney.
- Add the grilled bacon slices over the rocket.
- Gently place the chilli fried egg on top of the bacon.
- Spread the chilli mayo on the top half of the bun and place it over the egg and bacon.
- Serve immediately while warm.
