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Ingredients

  • rolls
  • bacon strips (one per roll)
  • onion
  • sweet chilli sauce
  • egg (one per two rolls)
  • pickles (half to two thirds per roll)
  • sweet paprika powder
  • oil

Instructions

  1. Defrost the rolls, heat up the pan with a bit of oil
  2. Dice a bit of the onion and slice a bit of the onion
  3. Once oil heats up, put a bit of the onion and paprika powder in it and mix, lower the heat and cover for 10-15 seconds
  4. Put strips of bacon on top of the paprika powder onion mix in the pan (make sure to remove the chewy part before frying) and cover for 30-45sec
  5. Knife rolls in half (with the pieces still holding together), add slices of raw onion on bottom
  6. Turn the heat off for a bit, let the pan cool and simultaneously move everything from the pan into the rolls (chopsticks are pretty useful for this), with the exception of oil
  7. Put the pan back on low heat, quickly crack an egg into it, salt it, whisk it, spread it and pepper it (in written order) and cover the pan
  8. Gradually check the egg, once it starts detaching from the pan (while still a bit liquid on top), quickly roll it up into a pancake-like roll with a spatula or something like that, careful not to tear it
  9. As soon as the egg gets rolled move it to a plate and slice in half along the longer side, then place the two long layered egg strips that got created as a result into two rolls
  10. Drip in some of that good sweet chilli sauce
  11. Slice pickles along the longer side into quarters and put into the rolls
  12. Done