Sushi with bacon, scrambled egg and pumpernickel

Creative sushi rolls stuffed with crispy bacon, fluffy scrambled egg, and dense pumpernickel deliver smoky pork crunch, creamy egg comfort, and hearty rye chew in every breakfast-fusion bite. Ready in 25 minutes, this savory twist reimagines sushi with indulgent American diner vibes and German bread boldness. Roll into bacon egg sushi magic now!
Ingredients:
  • 8 slices of bacon
  • 4 eggs
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1 pinch of pepper
  • 2 slices of Mestemacher Westphalian pumpernickel
Directions:
  1. Break the eggs into a bowl. Add salt, paprika and pepper and whisk.
  2. Heat the oil in a pan. Add the egg mass and allow to thicken briefly. After about one minute, remove the egg from the bottom of the pan and stir.
  3. Wrap a sushi mat with cling film. Place the bacon slices next to one another, overlapping the slices. Spread the scrambled egg onto the bacon. Leave an edge of 1 cm free. Cut the pumpernickel into strips. Place 2 strips on top of one another onto the egg.
  4. Roll up the bacon from one side. Bake the rolls in the oven for 10 minutes at 180 degrees top and bottom heat until the bacon is crispy.
  5. Cut the sushi roll into slices and serve.

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