Brunch
Maple Miso Bacon and Egg Brunch
A Japanese-American brunch plate, streaky bacon lacquered in a maple and white miso glaze so the sweet and savoury depth is built into every rasher, served with fried eggs, sourdough toast, and a quick pickled cucumber.
$5
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
32gFat
52gCarbs
12gSugar
4gFiber
780mgSodium
185mgChol
0gSat Fat
Goes well with
Belgian Blonde Ale
local
Japanese Yuzu and Green Tea Highball
international
High Protein
fusion-kitchen
Instructions
1
Prep
Thinly slice 100g cucumber and combine in a bowl with 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; toss and set aside. Whisk together 1 tbsp white miso, 1 tbsp maple syrup, and 0.5 tsp soy sauce until smooth. Slice 1 spring onion thinly. Toast 2 thick sourdough slices until deep golden; set aside.
2
Fry 1
Lay 4 bacon rashers in a cold frying pan. Turn heat to medium and cook 3 to 4 minutes per side until fat renders and edges crisp. Pour off most fat.
3
Glaze
Spoon miso glaze over bacon rashers and cook 1 to 2 minutes, turning once, until sticky and caramelised. Transfer to a plate to rest.
4
Fry 2
In the same pan over medium heat, melt 10g butter. Crack in 2 eggs and fry 2 to 3 minutes until whites set and edges lacy but yolks remain runny.
5
Plate
Arrange glazed bacon alongside fried eggs and toasted sourdough on a plate. Add pickled cucumber on the side. Scatter spring onions and 0.5 tsp sesame seeds over the bacon. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 rashers streaky bacon
- 2 tbsp2 tbsp white miso paste
- 2 tbsp2 tbsp maple syrup
- 1 tsp1 tsp soy sauce
- 44 large eggs
- 20g20g unsalted butter
- 11 medium cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp caster sugar
- 2 pinch2 pinch fine sea salt
- 44 thick slices sourdough bread
- 22 spring onion
- 1 tsp1 tsp toasted sesame seeds
