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|10||each||QBA Ciabatta Lunch Rolls White|
|150||g||Praise Whole Egg Mayonnaise|
|150||g||Meadow Lea Original Spread|
|250||g||Crisco Vegetable Oil|
|20||each||Rashers Streaky Bacon|
|10||each||Jarlsburg Cheese Slices|
Stir the green Tabasco into the Praise Whole Egg Mayonnaise and set aside.
Slice the Ciabatta Lunch Rolls in half lengthwise and them toast under a salamander or grill until light golden brown. Spread them with the Meadow Lea Original and set aside. Layer the Jarlsberg cheese on the topside of the Ciabatta Lunch Rolls, ready to melt before serving.
Place two non-stick pans on medium to heat, once hot, add half the oil to each. Fry bacon in one pan, once it starts to colour, turn it over and drizzle it with the honey. Turn pan down to a low heat, to avoid burning honey, continue to cook the bacon until crisp and sticky. This will take about 2-3 mins each side.
Put the rolls with the Jarlsberg cheese on the top, under the grill to melt. It will take about 2-3 minutes for the cheese to become melted and golden.
In the second pan, just before serving, fry eggs sunny side up. Fry for 2-3 minutes to maintain a runny yolk or a few minutes more for a firmer one.
Crack the egg into a small dish first making it easier to slide into hot oil to avoid it spitting.
Spread the green Tabasco mayonnaise onto the bottom half of the Artisan Ciabatta Lunch Rolls. Layer on the bacon, top with the fried egg and finish with the grilled cheese lid on top. Serve and eat immediately for optimum flavour and crunch.