Bacon and Egg Roll
● AustraliaThe bacon and egg roll is the dominant Australian weekend breakfast sandwich, sold from service stations, bakeries, and cafes across the country from 6am on Saturdays. It draws on British bacon traditions but with the addition of a fried egg and the Australian preference for tomato or barbecue sauce rather than brown sauce.
The bacon and egg roll is a rite of passage at Australian markets, sporting events, and summer barbeques. The servo (service station) bacon and egg roll is a travel institution — highway pit stops are organised around them. The quality varies enormously from barely edible to transcendent, and Australians have strong opinions about which petrol station in which town makes the best one.
Fry streaky bacon until crisp. Fry 2 eggs in the same pan, breaking the yolks and cooking until the whites are set. Toast a soft white roll or leave it plain. Layer the bacon and eggs inside. Add a generous squeeze of tomato or BBQ sauce. Eat immediately while the egg yolk is still running slightly.