Bacon & Egg Roll Japanese Style

A reimagined version of the humble bacon & egg roll, this celebration of international flavours sees the sweetness of Queen Professional Canadian Maple Syrup combine with the salty umami of miso. It might just be your new breakfast menu hero.


20 Mins


10 Mins



Spicy Pickled Cucumber

  • 3 cucumbers, thinly sliced on a mandolin
  • 1 green chilli, thinly sliced
  • 20 mL yuzu juice
  • 20 mL rice vinegar
  • 20 mL soy sauce
  • 2 tsp caster sugar

Smashed Avo

  • 1.2 kg (4 large) avocados, flesh removed
  • 15 g wasabi paste
  • Salt and pepper

Miso-Maple Bacon

To Serve

  • Oil, for frying
  • 12 Free-range eggs
  • Togarashi
  • 12 Japanese milk buns, halved
  • Julienned spring onion
  • Micro radish sprouts
  • Baby purple shiso leaves
  1. For spicy pickled cucumber, combine all ingredients in a container and set aside for at least 10 minutes to pickle. Refrigerate until ready to use.
  2. For smashed avocado, lightly crush avocado with a fork. Stir in wasabi. Season with salt and pepper. Refrigerate until ready to serve.
  3. Preheat oven to 200°C, fan-forced. Line two oven trays with baking paper. Lay the bacon in a single layer over the prepared trays. Combine miso paste, maple syrup and sesame oil in a bowl. Brush liberally over bacon. Bake for 10-12 minutes until evenly golden. Keep warm.
  4. Heat oil in a large frying pan over medium-high heat. Crack eggs into pan, Cook for 3-4 minutes until whites are just set. Remove from pan and sprinkle with togarashi.
  5. Lightly toast buns in a hot frypan, for 30 seconds - 1 minute, until golden.
  6. To assemble, spread bun bases with smashed avo, top with bacon, pickled cucumber, fried egg, spring onion, sprouts and shisho. Top with bun and serve.