You’ll Need
For the Peameal-Style Bacon
12 thick unsmoked back bacon medallions
2 tbsp fine cornmeal
½ tsp black pepper
1 tsp vegetable oil
For the Maple Mustard
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tsp cider vinegar
For the Baps
4 soft white baps
4 eggs
4 tomato slices
2 handfuls rocket
20g softened butter
Optional but dangerous
Hash browns
Extra maple mustard
A large coffee
Method
Pat the bacon dry and coat the lean edges lightly with cornmeal and black pepper.
Preheat your air fryer to 195°C.
Brush the bacon with oil and air fry for 7-9 minutes, turning once.
Check the bacon is piping hot and cooked through.
Crack the eggs into four lightly oiled ramekins.
Air fry at 180°C for 4-6 minutes until the whites are set.
Mix the Dijon mustard, maple syrup and cider vinegar.
Butter the baps and layer in rocket, tomato, three bacon medallions and an egg.
Spoon over the maple mustard, close the baps and serve immediately.