Bacon, Egg and Provolone Bun with Mustard Mayo

Cook Time 20 minutes

Servings 2

Ingredients

8 rashers of streaky bacon

3 eggs, whisked

4 slices of provolone

4 soft seeded burger buns 

A splash of Tabasco sauce

Salt

Mustard Mayo

1 cup mayonnaise 

1 tsp tomato sauce 

1 tbsp grainy mustard  

A splash of Worcestershire sauce

1 tsp of pickling juice

1 gherkin, diced  

Pinch of smoked paprika

1 tsp garlic powder  

Method

Place bacon in a cold pan and slowly bring the heat up to allow bacon to render fat. Cook for a few minutes on each side without it becoming too crisp. Remove and drain on paper towel. Drain away fat.

Whisk eggs and pour eggs into pan to scramble. Portion just-cooked eggs into bundles and add provolone. Turn heat off Place the lid on top to allow cheese to melt.

For the mayo combine all the ingredients together.

Toast buns and smear mayo on each side. Top with cheese eggs and bacon and add the Tabasco. Sandwich together and fasten together with a skewer.