the Breville Test Kitchen
Bacon and Egg Breakfast Sandwich with Tomato Chili Chutney
the Eye Q® 870 Auto 4 Slice
+1 more appliance
2 hrs total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
1 tbsp olive oil
4 bacon slices
2 large eggs
2 brioche burger bunssliced in half
¼ cup (2 oz) mayonnaise
1 cup (1 oz) baby arugula
For the tomato chili chutney
2 lb ripe tomatoeschopped
4 long red chili peppersfinely chopped
1½ oz grated fresh ginger
4 cloves garlicminced
1 cup (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
¾ cup (6 fl oz) white wine vinegar
2 tsp fish sauce
1 tsp salt
Instructions
- 1
To make the tomato chili chutney, place the tomatoes, chili peppers, ginger, garlic, both sugars and vinegar in a large saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally for 1 hour 30 minutes, or until reduced and thickened. Season with the fish sauce and salt and set aside to cool.
Tip: This recipe makes extra chutney, which can be refrigerated for up to 2 weeks and served with sandwiches, burgers, grilled meats, or cheese boards. - 2
Place a large frying pan over high heat, add the oil and bacon and fry until crisp. Remove from the pan and drain on paper towels. Reduce the heat to low and allow the pan to cool slightly. Add the eggs to the pan and cook until the whites are set and the yolks are cooked to your liking.
- 3
Place the burger buns in the toaster with the cut side facing out. Select Crumpet and press Start to toast.
Tip: Select your preferred toasting shade. - 4
Once the buns are toasted, spread the mayonnaise over the cut sides. Layer with the bacon, egg and arugula, then spoon over the tomato chili chutney. Place the bun tops on and serve warm.