Bacon and egg roll

Ingredients

• rolls
• bacon strips (one per roll)
• onion
• sweet chilli sauce
• egg (one per two rolls)
• pickles (half to two thirds per roll)
• sweet paprika powder
• oil

Instructions

1. Defrost the rolls, heat up the pan with a bit of oil.
2. Dice some of the onion and slice the rest.
3. Once the oil heats up, put a bit of the diced onion and paprika powder in and mix, lower the heat and cover for 10-15 seconds.
4. Put strips of bacon on top of the paprika-onion mix in the pan (make sure to remove the chewy part before frying) and cover for 30-45 seconds.
5. Cut the rolls in half (with the halves still holding together) and add slices of raw onion on the bottom.
6. Turn the heat off for a bit, let the pan cool and meanwhile move everything from the pan into the rolls (chopsticks are pretty useful for this), except the oil.
7. Put the pan back on low heat, quickly crack an egg into it, salt it, whisk it, spread it and pepper it (in that order) and cover the pan.
8. Gradually check the egg. Once it starts detaching from the pan (while still a bit liquid on top), quickly roll it up into a pancake-like roll with a spatula or something similar, careful not to tear it.
9. As soon as the egg is rolled, move it to a plate and slice it in half along the longer side. Place the two long layered egg strips that result into the two rolls.
10. Drip in some of that good sweet chilli sauce.
11. Slice the pickles along the longer side into quarters and put them into the rolls.
12. Serve immediately.