The Father's Day Bacon & Egg Panino
August 25, 2026
The great Aussie bacon and egg roll, rebuilt Italian for Father's Day — hot honey bacon, a runny fried egg and melted provolone on toasted focaccia with Bippi Italian Chilli Ketchup. Breakfast in bed, sorted.
Ingredients
- 8 rashers Uncle Smallgoods Hot Honey Bacon
- 4 free-range eggs
- 4 slices provolone (or mozzarella)
- 4 squares of focaccia, split — store-bought, or make our No-Knead Chilli Oil Focaccia
- Bippi Italian Chilli Ketchup
- 1 handful rocket
- 1 tbsp olive oil or butter, for frying
- Optional, for the brave: a smear of Bippi Extra Hot Italian Chilli
Instructions
- Heat a large frying pan over medium heat and cook the bacon in batches until crisp at the edges and sticky in the middle. Set aside on paper towel.
- Toast the split focaccia cut-side down in the bacon fat for a minute or two until golden. Set aside.
- Add the oil or butter to the pan and fry the eggs to your liking — runny yolks are the sauce here, so sunny-side up is the way.
- While the eggs cook, lay a slice of provolone over each egg for the last minute and cover the pan so it just melts.
- Build each panino: a generous swipe of Chilli Ketchup on the base (plus the Extra Hot smear for the brave), rocket, two rashers of bacon, then the cheesy egg. Lid on, press gently.
- Serve immediately, with extra Chilli Ketchup on the table and napkins within reach.
Make it with
