Bacon and Egg Jaffles
4 rashers Australian short-cut bacon, grilled
2 eggs, fried
4 pieces of sliced bread
40g butter, softened
salt and pepper
2tbsp tomato chutney
Lay the bread on a flat surface and butter one side. Place the buttered sides of the bread together.
Lay the bacon onto the unbuttered side of the bread and top with the fried egg. Season with salt and pepper and a dollop of tomato chutney.
Grease the jaffle iron with spray oil.
Transfer the filled sandwich to the jaffle iron and place the bread buttered side down and top with the bread buttered side up to enclose the filling. Squeeze the jaffle iron together and clip to seal.
Place the jaffle over a medium heat and cook 4 -5 minutes each side until golden and crispy. Check every 2 minutes.
Serve sliced in half.
Note: These are also delicious made with bacon, egg and cheese or bacon and baked beans.
Source: Australian Pork Ltd