The brekkie bun

40 MINUTES | SERVES 4 | EASY

Sophisticated cafés in Sydney have something in common – they all serve a killer breakfast bun, perfect for blasting a hangover away. I loved how well they were put together, with incredible flavours and textures.

kale leaves 100g, woody stalks removed olive oil 2 tbsp smoked paprika 1 tsp streaky bacon 8 rashers butter 40g eggs 4 brioche buns 4 mozzarella 125g ball sriracha 2 tbsp mayonnaise 6 tbsp

• Heat the oven to 220C/fan 200C/gas 7. Tip the kale onto a baking tray, drizzle over the oil and season well. Toss together and bake for 10-12 minutes (turning halfway) or until crisp and golden. Remove from the oven, scatter over the paprika and mix well.

• Turn the grill to high. Put the bacon onto a rack and grill for 2-3 minutes each side or until golden and crisp.

• Heat the butter in a large non-stick frying pan and crack in the eggs. Season and cook for 4-5 minutes or until just set.

• While the eggs are cooking, cut the buns in half and grill for 1 minute until toasted. Tear the mozzarella and divide between the bottom halves of the buns. Put onto the grill rack and cook for 1 minute until melted, then transfer to serving plates.

• Mix the sriracha with the mayonnaise. Spread the sauce on the underside of the bun lids. Drizzle the remainder over the mozzarella-covered buns and top with the bacon. Add the egg and finally the kale. Top with the other bun halves and serve immediately.

PER SERVING 1,000 KCALS | FAT 79.7G SATURATES 21G | CARBS 36.5G | SUGARS 8.7G FIBRE 3.2G | PROTEIN 32.6G | SALT 3.4G