Ingredients
- 6 slices fresh soft sandwich bread (I used white, but you could use wholemeal, wholegrain etc) (note 1)
- 6 slices of streaky bacon , rind removed (note 3)
- 1 tbsp butter
- 1 egg (large) (note 4)
- 2 tbsp milk (full cream or low fat)
- Pinch of salt
- TO SERVE (OPTIONAL)
- Nachos Cheese Dip
Directions
- Cut crusts off the bread.
- Use a rolling pin and roll back and forth 3 or 4 times on each piece of bread to flatten it out. Because it is fresh bread, it should become a bit sticky.
- Combine egg, milk and salt in a dish or bowl that is large enough for a roll up to lie flat in (so you can roll it in the egg mixture). Whisk with a fork to combine.
- Heat large pan over high heat (no oil required because the bacon is so fatty).
- Place bacon in the pan and sear each side until browned but not until it is crispy. If it is too crispy, it will just crumble when rolled up.
- Place one piece of bacon in the middle of each piece of bread.
- Roll up the bread, ending with the seam side down. Press down lightly to help it stay in place.
- Wipe pan clean, place butter in pan and return pan to heat.
- Roll a roll up in the egg mixture, then shake off excess. Enclose your fist around it (lightly) and twist the roll up a few times back and forth. This rubs the egg mixture into the roll up and helps ensure the seam remains sealed. Repeat with remaining roll ups.
- Place roll ups in the pan. Cook, rotating, for around 3 to 4 minutes until all sides are golden brown.
- Remove and serve immediately, with warmed Nachos Cheese Dip (if using).