One-Tray Vinegar Salt Bacon and Egg Rolls with Smoky Paprika Mayo

Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4 | Dietary: Contains gluten, dairy and egg

👨‍👩‍👧‍👦 Cook With the Kids. A bacon and egg roll usually means one person stuck at a spitting frypan while everyone else eats theirs hot. This version goes in the oven on one tray and a muffin tin, so the kids can do nearly all of it and whoever normally cooks gets to sit down for once. Chooki's Vinegar Chicken Salt is the bit that makes it, that sharp tang cutting straight through the bacon fat the way vinegar does on hot chips.

Step 1: Start the bacon

Heat the oven to 200C. Line a big tray with baking paper and lay the rashers out flat with a bit of space between them, then rub the softened butter around four holes of a muffin tin. Bacon goes in on its own for 8 minutes. It needs the head start or the eggs will be rubber by the time it crisps up.

Step 2: Add the eggs

Pull the tray out, crack an egg into each buttered muffin hole and slide both back in together. Scatter a teaspoon of the Vinegar Chicken Salt over the bacon and the eggs now, while everything is hot and a bit wet, because that is when it sticks. Ten minutes gives you a set white and a yolk that still runs. Twelve if your kids hate a runny yolk.

Step 3: Mix the mayo

While that is going, stir the mayonnaise, smoked paprika, lemon juice and a good pinch of the Vinegar Chicken Salt together in a small bowl until it turns a pale orange. This is the kids' job. It should taste smoky first and tangy second.

Step 4: Build them

Split the rolls, spread the mayo across both cut sides, then spinach, two rashers of bacon, and the egg lifted out of the tin with a spoon. Last of the Vinegar Chicken Salt straight over the yolk before the lid goes on. Eat them standing up.

Tip: Run a butter knife around the egg while the tin is still hot and it drops out whole. Leave it to cool and you will be scraping.