Bacon-Wrapped Toast Rolls
Soft bread rolled around creamy egg salad, wrapped in bacon, and pan-fried until golden and crisp. A quick, savory snack or breakfast that delivers big flavor with minimal effort.
Equipment
- 1 Rolling Pin
- 1 | Mixing bowl |
- 1 | Non-stick skillet |
- 1 | Tongs | for turning
- 1 | cutting board |
- 1 | Sharp knife |
Ingredients
- 8 | slices | soft white bread |
- 4 | | hard-boiled eggs | peeled
- 3 | tbsp | mayonnaise |
- 1 | tbsp | green onion | chopped
- 100 | g | bacon | strips
- 2 | tbsp | cooking oil |
Instructions
- Chop the hard-boiled eggs and mix with mayonnaise and green onion until creamy.
- Flatten each bread slice gently with a rolling pin.
- Spread a thin layer of egg mixture over each slice, leaving a small border.
- Roll each slice tightly into a cylinder.
- Wrap bacon strips around each roll, tucking the ends underneath.
- Heat oil in a skillet over medium heat.
- Fry the rolls, turning often, until bacon is crisp and golden on all sides.
- Rest one minute, then slice into pinwheels or serve whole.
- Tip: Keep the heat at medium so the bacon crisps without burning the bread.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a skillet or 350°F oven to restore crispness.
Turkey bacon or plant-based bacon works as a lighter swap.
Assemble rolls ahead and fry just before serving for best texture.
Reheat in a skillet or 350°F oven to restore crispness.
Turkey bacon or plant-based bacon works as a lighter swap.
Assemble rolls ahead and fry just before serving for best texture.