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Pesto Bacon and Egg Burger Platter (gluten-free)

Create a vibrant Pesto Bacon and Eggs Brekkie Burger Platter - the perfect centerpiece for a festive Christmas morning or family gathering! Picture this: fluffy, toasted gluten-free buns layered with crispy bacon, gooey eggs topped with melted mozzarella, creamy homemade pesto, slices of buttery avocado, roasted capsicum, cream cheese, and fresh rocket. Arrange everything beautifully on a platter, with toppings and fillings in separate sections or ramekins, so everyone can build their perfect burger. The festive colors of red, green, and golden make this platter not just a feast for the taste buds but also a stunning holiday table showstopper. YUM!

The Story Behind the Recipe

This Pesto Bacon and Eggs Brekkie Burger Platter was born out of a fun morning in the kitchen with my son. We wanted to create something that felt special but was easy enough to throw together while the family relaxed. The idea started with his love for crispy bacon and my obsession with perfectly cooked mozzarella-topped eggs. To take it to the next level, we added a vibrant homemade pesto that ties all the flavours together.

The result is a platter full of bold, fresh, and satisfying ingredients—perfect for a Christmas morning spread where everyone can enjoy building their ultimate breakfast burger.

Watch How to Make It

Tips for Perfect Eggs with Crispy Mozzarella

Use the Right Pan: A non-stick frying pan or a well-seasoned cast iron skillet will make cooking the eggs easier and prevent sticking.
Control the Heat: Cook the eggs over medium-low heat to ensure the whites cook evenly without overcooking the yolks.
Cheese Placement for Crispy Edges: Once you add the mozzarella, sprinkle a little extra around the edge of the egg whites. This creates a delicious golden, crispy cheese crust as it fries.
Cover the Pan: When the cheese is added, covering the pan with a lid traps heat and steam, helping the cheese melt and the whites set quickly.
Don’t Rush: Wait until the edges of the eggs turn golden and crisp before removing them. If they stick slightly, let them cook for another 30 seconds—they’ll naturally release as they crisp up.

Additional Tips

Toast the Buns Properly: Ensure your buns are lightly charred but not overly browned for a balance of flavor and texture. A smear of butter or olive oil can add a golden touch.

Keep the Bacon Warm: Cook bacon first and keep it warm in a low oven (around 80°C/175°F) while you prepare the other elements.

Customize to Taste: Feel free to let the family add their toppings. Serve extras like red onion, tomato, and additional pesto on the side for a fun, build-your-own-burger experience!

Balance the Pesto: To achieve a creamier texture, blend the pesto with a little cream cheese.

More Breakfast and Brunch Ideas

Hash Brown Toast with Avocado and Eggs

Bagel Brunch Board

Ratatouille Shakshuka

Sweet Potato Quiche with a Wrap Base

Spanish Omelette

Pesto Bacon and Egg Burger Platter (gluten-free)

INGREDIENTS

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6

For the rolls:

2 packets Venerdi Sweet Potato Sourdough Buns (or any gluten-free buns of choice)

2 cups baby rocket leaves or baby spinach

1 avocado, thinly sliced

12 strips of streaky bacon

6 eggs

6 slices cheese (cheddar, havarti, swiss or gouda)

½ cup mozzarella, grated

½ cup cream cheese

½ cup roasted capsicum strips, jarred

Chilli flakes (optional)

Sea salt and black pepper

For the pesto:

6 tablespoons store-bought pesto

OR make your own:

2 cups basil leaves

2 garlic cloves

¼ cup olive oil

2 tablespoons lemon juice

¼ cup parmesan cheese

¼ cup pine nuts

Sea salt and black pepper

Optional extras:

1 small red onion, thinly slices

1 large tomato, thinly sliced

INSTRUCTIONS

Make the Pesto: If preparing homemade pesto, blend the basil leaves, garlic, olive oil, lemon juice, parmesan cheese, and pine nuts in a food processor until smooth. Season with salt and pepper to taste (If pesto too thick add an extra tablespoon of olive oil).
Toast the Buns: Place the sweet potato sourdough buns, cut side down in a hot, dry frying pan for 1-2 minutes, until golden and slightly charred.
Cook the Bacon: In the same pan over medium heat cook the bacon until slightly crispy. Transfer to a paper towel-lined plate to cool slightly, then cut into 10cm strips.
Cook the Eggs: In the same pan, remove any excessive fat with paper towels. Then using the remaining bacon fat, crack the eggs in and season with sea salt, black pepper, and chilli flakes (if using). Cook for a minute, then place over the top a tablespoon or so of grated mozzarella cheese, cover the pan with a lid for 2 minutes or until the cheese melts and the egg whites are set.
Assemble the Buns: Spread cream cheese on bottom half of the bun, then add rocket, strips of roasted capsicum, sliced cheese, bacon, avocado, mozzarella egg, then spread the pesto on the top bun and place on top.
Serve: Press the buns together gently and serve immediately.