Bacon and Egg Chips

Chips of the World – Australia – Aussie Fries

Bacon and Egg CHips



  • 1 packet of McCain Superfries Steak Cut
  • 6 eggs
  • 1 ½ tbs of oil
  • 6 rashers of bacon – diced into 1cm cubes
  • BBQ sauce – to serve
  • Chopped chives – to serve
  • Lemon cheeks – to serve


  1. Cook McCain Superfries Steak Cut as per packet instructions.
  2. Place 1 tbs of oil in a large fry pan and heat over a medium heat. Add the eggs and allow to fry until whites are hard and yolk is still runny. Meanwhile, place 1/2tbs of oil in another large fry pan and heat over a medium heat. Add diced bacon and allow to cook until golden brown and starting to crisp.
  3. Remove McCain Superfries Steak Cut from the oven and divide amongst four serving plates. Top with BBQ sauce, bacon and 1 egg per serve. Sprinkle with chopped chives and serve with lemon cheeks.

Moroccan Baked Eggs

Moroccan Baked Eggs 1

I am a huge fan of baked eggs, they are perfect for a lazy weekend brunch, breakfast or even dinner. They look super impressive and I always think food seems that bit more special if it is served in its own edible bowl.

This recipe is delicious! It incorporates the flavours of roasted capsicum with the glorious smoky, sweet flavour of paprika and cumin to create a Moroccan inspired dish. Topped with freshly chopped chives and served with a smoky garlic, chilli sauce – how can you go wrong!?


  • 3 medium capsicums – mixed colours, halved and deseeded
  • 6 large free range eggs
  • 2 medium brown onions – finely diced
  • 2 cloves of garlic – crushed
  • 1 cup of McCain Frozen baby peas
  • 1 tbs of olive oil
  • 250g short cut bacon – diced into 1cm wide pieces
  • ½ tsp each of ground coriander seeds, cumin, sweet paprika and Moroccan herbs
  • Grated tasty cheese – to scatter
  • Chopped chives and chili sauce – to serve

Moroccan Baked Eggs


  1. Preheat oven to 180C and line an oven tray with baking paper.
  2. Place the capsicums on the baking tray and cook for 15 minutes or until slightly tender.
  3. Meanwhile heat a medium sized pan over a high heat. Add olive oil, onion and garlic, reduce to a medium-high heat and cook until onion becomes translucent and starts it brown.
  4. Add the bacon, McCain Baby Peas and spices to the pan. Cook, stirring until the bacon begins to turn golden.
  5. Remove the capsicums from the oven, drain any juices and pat dry using paper towel or a clean tea towel.
  6. Fill the capsicums with the pea mixture, dependent on the size of your capsicums it should be about 3-4tbs, and make a well in the centre of each capsicum halve.
  7. Crack an egg into the centre of each well, scatter with cheese and bake for 25-35 minutes or until the egg whites are fully cooked.


Moroccan Capsicum5

15 Minute Monday – Sweet and Sour Pork

Hi my name is Jessica and I love pork.

That’s it plain and simple. I love pork in any which way it can come – pork chops, bacon, ham, jamón ibérico, prosciutto – I love it. Unfortunately for me Ben isn’t as bigger fan of this delicious anomal as I am, but he is well and truly coming around to it thanks to my delicious recipe for sweet and sour pork.

After some research and recipe tweaking and I have come up with a recipe for the most delicious, succulent and non-deep fried sweet and sour pork that you will ever have. In fact, this recipe has become a weekly request in my house with pork finding its way to our shopping trolley without my guiding hand. So ditch the take-away menu and the jars of suspiciously gelatinous, fluro ‘sweet and sour sauce’ because this recipe is chinch to make and it is delicious!


  • 600g of pork – I use heart smart steaks, diced. You can use chicken if you’d prefer
  • 2 tbs of cornflour
  • 2 tbs of plain flour
  • 1/2 tsp of salt
  • 1 tbs of peanut oil
  • 1 medium brown onion – halved and sliced
  • 1 large red capsisum – cut into strips
  • 1 large carrot – cut into matchsticks or julienned if you’re feeling fancy
  • 1 head of broccoli – cut into florets
  • 3/4 cup water
  • Steamed rice to serve

Ingredients – Sweet and Sour Sauce

  • 2 tbs white vinegar
  • 1 tbs shao sing wine (Chinese cooking wine) or rice wine vinegar
  • 1 tbs honey
  • 2 tbs soy sauce
  • 2 tbs sweet chilli sauce
  • 1/2 tsp sesame oil
  • 1 tbs oyster sauce
  • 1 tsp fish sauce
  • 1 tsp tamarind paste
  • 1 tbs ketchup manis
  • 2 cloves of garlic – minced
  • 1 tbs tomato paste


  1. Place the pork, cornflour, plain flour and salt in a bag, combine, add pork and shake/rattle/roll to evenly coat the pork. This coating works thicken the sauce and to provide a healthy version of the delicious coating you get on sweet and sour pork in Chinese restaurants without having to deep fry the pork.
  2. Combine all sauce ingredients in a bowl and mix well to combine.
  3. Meanwhile, heat peanut oil in a large pan over high heat. Add onion and fry until translucent.
  4. Add pork and stir well to ensure all sides brown.
  5. Meanwhile, cook rice in rice cooker as per packet instruction, if you have a steamer tray on your rice cooker add your vegetables to the steaming tray halfway through cooking. I like to add the harder vegetables to the bottom layer i.e. carrot and broccoli stalks, then the softer vegetables like capsicum on the top layer.
  6. Once the pork has browned add the sauce, water and stir to coat all pieces of pork. Add the vegetables, reduce to a low heat and cover to simmer for five minutes or until the pork is cooked.
  7. Serve with steamed rice. 

Now I can’t go past a post on pork without one of my favourite pork quotes….