It’s midday. I’m still in bed. And in my hungover haze, I’m convinced only bacon and eggs will do.
But, naturally, there are some stipulations. Flabby bacon fat might ruin what’s left of my day. Ditto, a rogue yolk pop.
And it’s certainly not the time for brioche (is it ever?). Enter Walrus , Brunswick’s American-inspired diner, and its brief-meeting bacon, egg and cheese roll. “It was initially based off New York’s bodega rolls,” co-owner Miles Davis tells Good Food.
“Every single corner store sells [a version of] these.” Walrus’s interpretation has become its second most popular item (after the secret-recipe pancakes) and the best handheld, hangover-busting breakfast I’ve had all year. It’s also the latest sanger to catch the attention of Sandwich Watch , a column dedicated to the essential sandwiches you need to know about.
Bacon you want to bring home It may or may not be the hangover talking, but this bacon is a textural extravaganza. Leading local butcher Hagen’s Organics supplies the streaky stuff (made from free-range pork belly) and the Walrus team sizzles it first in the oven, then on the flat-top grill. Poking out of the roll, the bacon is brittle-presenting.
But once you crack the caramelised crust, the fattiness prevails: it’s still juicy and chewy-in-a-good-way. A cheesy egg-splosion There’s no risk of yolk running down your arm, but beware another kind of eruption. These eggs – from Great Western farm Green Eggs – are beate.
