Ingredients
- 8 slices of thick cut bacon
- 3 Tbsp Moccona Classic Roast Instant coffee
- 1 Tbsp maple syrup
- 2 Tbsps brown sugar
- 1 Tbsp boiling water
- 100 g soft cream cheese at room temperature
- Zest from 1 lemon
- 1 Tbsp of lemon juice
- Pinch of chill flakes
- Sourdough bread toasted
- A big handful of rocket
Instructions
Coffee and Maple Bacon
- Preheat oven to 180°C and line a baking tray with parchment paper.
- Mix together the Moccona coffee, maple syrup, brown sugar and water in a small bowl until combined.
- Arrange the bacon on the baking tray and brush on half of the maple and coffee mixture using a pastry brush.
- Bake in the oven for 15 minutes, then flip each slice of bacon over. Brush on the remaining maple and coffee mixture.
- Put the tray back in the oven and bake for another 10-15 minutes until browned and crisp.
- Allow to cool slightly before removing the bacon from the pan.
For the Cream Cheese Spread
- In a small bowl, mix together the softened cream cheese, lemon zest, lemon juice and chill flakes. Set aside.
For the Sandwich Assembly
- Slice the sourdough toast and toast lightly.
- Spread the cream cheese mixture generously on one side of the bread, add a few slices of bacon and top with rocket and the other slice of toasted bread.
- Enjoy!