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  • 1 Croll, halved (64g)
  • 1 ½ tblsp Hollandaise sauce (22.5g)
  • 2 rashers back bacon (50g)
  • 1 free range egg (42g)
  • 1 tsp butter (5g)
  • ½ tblsp maple syrup
  • Pinch of salt and pepper

Serves 1


  • Poach the egg in boiling water for 2 minutes.
  • Warm the Croll in a toaster or under a grill for a minute before spreading the butter on the bottom slice.
  • Layer the maple bacon, poached egg and Hollandaise sauce, finish with a sprinkle of salt and pepper and the Croll top.

  • To make maple bacon

  • Heat the oven to 200C/180C fan/gas 6.
  • Place the bacon on a rack over a baking sheet.
  • Cook for 10 minutes until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 2–3 minutes.

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