The Perfect Aussie Bacon & Egg Roll (Better Than the Servo!)

The Perfect Aussie Bacon & Egg Roll — Backyard Chef (Rick)

Ingredients

• Streaky bacon (fatty end, not loin). Long pieces trimmed/cut to fit rolls.
• Eggs (quantity flexible; Rick cracks a couple).
• Bread rolls.
• Tomato sauce (ketchup) to serve.
• Small amount of water (used in the tray/pan during cooking).

Note: no exact weights or volumes given — use amounts to suit the number of rolls.

Equipment & prep

• Oven and oven tray.
• Frying pan/skillet with lid available.
• Tongs or spatula for turning bacon; pan for eggs.
• Knife and board to cut bacon to fit rolls.
• Preheating note: bacon is placed into a cold oven, then the oven is set to 200° (as stated in the video).
• Keep a lid handy to keep cooked bacon warm.

Method — oven-cooked bacon

1. Trim or cut streaky bacon to roll size; place on a tray. Put a little water in the tray.
2. Place the tray in a cold oven and set to 200° (as stated in the video).
3. Turn the bacon about halfway through cooking for even color and crispiness.
4. Total cook time ≈ 18 minutes (adjust to preferred crispness).
5. Remove and keep warm (cover the pan with a lid).

Method — pan-fried bacon

1. Place bacon in a cold/warm pan with a splash of water to steam, then evaporate.
2. Cook over moderate heat to render fat and crisp the bacon, turning as needed.
3. Total cook time ≈ 7–8 minutes (depends on thickness and desired doneness).
4. Keep bacon warm while you cook the eggs.

Cooking the eggs (using bacon fat)

• Use the rendered bacon fat from the pan to cook the eggs for maximum flavor.
• Crack eggs into the pan with bacon fat.
• Rick prefers “crispy-bottom” eggs and does not flip them. Alternatives:
  • Leave eggs alone for runny yolks with crispy bottoms.
  • Flick hot fat over the eggs to top-cook the surface (“flicker” technique).
  • Flip the eggs to cook yolks through if desired.
• Cook to your preferred yolk doneness — no explicit time given.

  Warning: splattering/spitting will occur as water evaporates from the pan; be careful.

Assembly & serving

• Place bacon in a roll, top with the fried egg(s).
• Add tomato sauce over the top (placement is personal preference).
• Serve immediately while warm.

Chef tips & technique cues

• Use streaky bacon (fatty end) for maximum flavor.
• Add a small amount of water to the tray/pan initially — it steams then evaporates so the bacon renders and crisps nicely.
• Render off the water first, then render the fat down to crisp the bacon (moderate heat is sufficient).
• Turn oven bacon halfway for even results; flip pan bacon as needed.
• Keep cooked bacon warm under a lid while finishing eggs.
• Allow for carryover cooking — bacon will continue to cook slightly while resting.
• Be cautious of oil splatter when the water is evaporating from the pan.

Common mistakes & cautions

• High flame is unnecessary; moderate heat renders fat without burning.
• Water + hot oil will spit — take care to avoid splatter.
• Don’t leave very long bacon pieces untrimmed if using rolls — cut to fit first.

Variations (concise)

• Pan-fried method: faster (7–8 min), yields bacon crunchy all the way through.
• Oven-cooked method: longer (~18 min), yields bacon crispy on the outside and chewier in the center.
• Egg doneness variations: crispy-bottom unflipped eggs, flipped eggs for fully cooked yolks, or flicking fat over eggs for surface cooking.

Presenter / source

Backyard Chef — Rick (YouTube video: “The Perfect Aussie Bacon & Egg Roll (Better Than the Servo!)”). No other external sources referenced.