Bacon & egg jaffles

Prep time 10 minutes Cook time 5 minutes

Serves 2 people



  • 4 rashers Australian short cut bacon
  • grilled 2 eggs, fried
  • 4 slices toast cut bread
  • 40g butter, softened
  • 2 tablespoon tomato chutney
  • Salt & pepper


  1. 1.
    Lay the bread on a flat surface and butter one side.
  2. 2.
    Place the buttered sides of the bread together.
  3. 3.
    Lay the bacon onto the unbuttered side of the bread and top with the fried egg. Season with salt and pepper and a dollop of tomato chutney.
  4. 4.
    Grease the jaffle iron with spray oil.
  5. 5.
    Transfer the filled sandwich to the jaffle iron and place the bread buttered side down and top with the bread buttered side up to enclose the filling.
  6. 6.
    Squeeze the jaffle iron together and clip to seal.
  7. 7.
    Place the jaffle over a medium heat and cook 4-5 minutes each side until golden and crispy. Check every 2 minutes.
  8. 8.
    Serve sliced in half and try eating just one!

General Information

These are also delicious made with Bacon, Egg and Cheese or Bacon & Baked Beans. Let your baconimagination go wild.