Egg, Bacon and Kangaroo Roll
Serves 2
Start the morning right with this healthy, lean choice.
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  1. 30g low fat sour cream
  2. ½ teaspoon Yakajirri*
  3. butter
  4. macadamia nut oil*
  5. a generous sprinkle of Alpine pepper*
  6. 4 slices of Kangaroo prosciutto**
  7. 1 large, ripe tomato
  8. 30g Bush tomato chutney*
  9. 2 leaves of fresh aniseed myrtle or a pinch
  10. of Forest anise or Mintbush marinade*
  11. 2 eggs
  12. 12cm slice of Turkish bread,
  13. cut through the centre and lightly toasted
  1. Mix the sour cream with the Yakajirri and leave for 10 minutes for the flavours to infuse.
  2. Melt about 10g butter and add a generous dash of macadamia nut oil in a microwave or small pan. Add the Alpine pepper, stir and leave to cool for the flavours to infuse. Alternatively, use some Vic Cherikoff Down Under
  3. High Country Zinger Splash*. This has all the flavours already infused along with a hint of chilli and wasabi.
  4. In a dash of macadamia nut oil and a little butter, pan-fry two slices of the kangaroo prosciutto until just crisp.
  5. Slice the other pieces of prosciutto into 5mm strips (kangaroo makes for a deliciously rich but somewhat chewy prosciutto so the mix of some crisp and some not provides Maillard products for Umani flavours and the rich softness of the cured kangaroo).
  6. Halve the tomato and scoop out the seeds and juice and discard.
  7. Dice the tomato flesh and combine with an equal volume of Bush tomato chutney (around 30g).
  8. Add in either the Forest anise (or fresh aniseed myrtle leaves if you can get the young tips) or Mintbush marinade.
  9. Fry the eggs in a fry pan with a little macadamia nut oil and butter. Turn once over easy. Remove from heat.
  10. Brush the Alpine pepper butter and oil over the inside of the 2 toasted Turkish bread pieces.
  11. On one slice, place the sliced, soft kangaroo bacon.
  12. Spread the prepared Bush tomato chutney mixture over the kangaroo.
  13. Add the fried eggs and top with the 2 crispy slices of kangaroo bacon and the Yakajirri sour cream.
  14. Finish with the remaining bread slice.
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