Fusion Kitchen · Brunch
Maple Miso Bacon and Egg Brunch
A Japanese-American brunch plate, streaky bacon lacquered in a maple and white miso glaze so the sweet and savoury depth is built into every rasher, served with fried eggs, sourdough toast, and a quick pickled cucumber.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
32gFat
52gCarbs
12gSugar
4gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Thinly slice 200g cucumber and combine in a bowl with 2 tbsp rice vinegar, 2 tsp sugar, and a pinch of salt; toss and set aside. Whisk together 2 tbsp white miso, 2 tbsp maple syrup, and 1 tsp soy sauce until smooth. Slice 2 spring onions thinly. Toast 4 thick sourdough slices until deep golden; set aside.
2
Fry 1
Lay 8 bacon rashers in a cold large frying pan (or cook in two batches if needed). Turn heat to medium and cook 3 to 4 minutes per side until fat renders and edges crisp. Pour off most fat.
3
Glaze
Spoon miso glaze over bacon rashers and cook 1 to 2 minutes, turning once, until sticky and caramelised. Transfer to a plate to rest.
4
Fry 2
In the same pan over medium heat, melt 20g butter. Crack in 4 eggs and fry 2 to 3 minutes until whites set and edges lacy but yolks remain runny. You may need to cook in two batches or use a larger pan.
5
Plate
Divide glazed bacon, fried eggs, and toasted sourdough between two plates. Add pickled cucumber on the side of each. Scatter spring onions and sesame seeds over the bacon. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 rashers streaky bacon
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tsp soy sauce
- 4 large eggs
- 20g (0.7 oz) unsalted butter
- 1 medium cucumber
- 2 tbsp rice vinegar
- 2 tsp caster sugar
- 1 pinch fine sea salt
- 4 thick slices sourdough bread
- 2 scallions
- 1 tsp toasted sesame seeds