Ready in 10 minutes.

INGREDIENTS PER BREAKFAST SANDWICH

• 1 x Hampshire Pork Patty
• 1 x Slice of Cheese
• 60ml of scrambled egg 
• 1 x Slice of Bacon cut into 3 pieces
• 1 x Brioche Bun
• Your preferred sauce - ketchup, relish, BBQ sauce etc

1. PREP

Wash and sanitise your hands and work area before starting – continue this practice throughout; ensure to use separate utensils for raw and cooked food.

2. PRESS 

1. Place the greaseproof paper on a designated raw meat board.
2. Lightly spray/rub oil on the sheet.
3. Place pork patty on one side of the sheet and fold the other half on top of the patty.
4. Use the palm of your hand to gently flatten until even, thin and round, (approximately 12cm in diameter and 0.5cm thick).
5. Refrigerate after pressing if not using straight away.

3. COOK

A) BACON

1. Chargrill, fry, grill or bake your bacon until crisp, or just how you like it, and keep warm.

 B) PORK PATTIE

1. Ensure that your BBQ is clean and very hot or heat a little vegetable oil in a pan.
2. Cook the patty for 3 minutes each side (until the juices run clear).
3. If you are using a food probe, make sure the centre of the patty reaches 75°C for at least 2 minutes.
4. While patty is on grill start cooking scrambled egg
5. Make sure you wash your hands after handling raw meat and add the cheese slices to each patty and allow to melt for a few seconds.

C) SCRAMBLED EGG

1. Lightly whisk egg mix (add some cream if you like)
2. Add butter to pan and let melt 
3. Gently cook egg on a medium heat for 3 minutes stirring occasionally 
4. Seasons to taste with Salt & Pepper after cooking 

4. PUT IT ALL TOGETHER

1. Lightly toast the buns, under a grill or on your BBQ and keep warm.
2. Place you selected sauce on the base bun.
3. Place Pork patty with cheese on bun
4. Gently place bacon pieces and ensure full coverage of burger
5. Add scrambled egg on top of bacon
6. Add the top bun, place in a white BuJo burger envelope and enjoy!

5. ENJOY