Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Goodman Fielder Food Service
Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Posted on 18th January 2016
A bacon and egg roll with a hint of the Greek islands with the creamy aniseed flavoured Ouzo Aoili.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
10 each Helga’s wrap
10 each Free range egg (60g)
500 g Large field mushroom sliced
50 g Maple Syrup
20 each Bacon Rashes
50 g Brown Sugar
500 g Brown onion thinly sliced
150 mL Ouzo
500 g Praise Classic Mayonnaise
20 g Crushed garlic
200 g Handful of Rocket leaves
30 g Gold n’ canola spray
150 g Butter

Method

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Step 1

In a bowl whisk together the Praise Classic Mayonnaise, ouzo, crushed garlic and check the seasoning.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 2

Place the bacon on an oven tray and brush with maple syrup and a sprinkle with half the brown sugar and roast in a hot oven until the bacon is crisp.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 3

Sauté the sliced mushroom in a little butter and canola spray until soft and then season with salt and ground black pepper.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 4

Add the sliced onion to a pan and sauté in a little oil and butter on a low heat until the onions are soft and caramelised.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 5

Pan fry the free range egg in a little canola spray and butter until just set. Season the egg with a little salt and ground black pepper.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 6

Warm the wrap a little and then spoon 2 tablespoons of ouzo aioli, the bacon, and 2 tablespoons of onion, sautéed mushroom, the egg and some seasoned rocket leaves.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Step 7

Roll the wrap up folding in the edges and then cut on an angle and serve.

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

Egg and Maple Glazed Bacon Wrap with Ouzo Aioli

 

Message from chef Vasilios Donoudis

Vasilios Donoudis

This is my creative take on an old breakfast staple – the bacon and egg wrap. The maple glaze adds a sweet touch to the bacon, while the mushrooms, onion and ouzo aioli take it up a notch.

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