Bacon & Egg Cheesy Brunch Burger
with Caramelised Onion Relish | Serves 2
Everyone loves a good bacon and egg roll but we think this one is better than any of your café favourites. Stack up a butter bun with oozy cheese, herby tomato and onion relish and crispy bacon. Top with a fried egg for the ultimate brunch!
Unfortunately, this week’s rocket leaves was in short supply, so some customers will receive baby spinach instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ punnet(s)
snacking tomatoes
1 packet
bacon
2 clove
garlic
1 bag
thyme
pinch
chilli flakes
1 packet
tomato paste
1 packet
caramelised onion chutney
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tsp
white wine vinegar
20 g
butter
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place snacking tomatoes (see ingredients), a pinch of salt and pepper and a drizzle of olive oil on one side of a lined oven tray. Toss to coat. • Separate bacon slices and place on the other side of the oven tray. • Roast until tomatoes are blistered and bacon is golden, 8-12 minutes.
• Meanwhile, pick and roughly chop thyme leaves.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook garlic paste, a pinch of chilli flakes (if using), tomato paste and thyme, stirring, until fragrant, 1 minute. • Add the brown sugar, the white wine vinegar and the butter. Stir to combine, 1 minute. • Remove from heat. Stir in caramelised onion chutney. Transfer to a bowl and season to taste.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the eggs into pan. Fry until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• While the eggs are cooking, slice bake-at-home burger buns in half and place on a second lined oven tray. Sprinkle bases with Cheddar cheese. • Bake until heated through and cheese is melted, 2-4 minutes.
• Build your burger by spooning caramelised onion relish over the base, then top with roast tomatoes, rocket leaves, an egg and some bacon. • Spread mayonnaise over top burger bun, stack and serve. Enjoy!