Fry-up sandwich

Fry-up sandwich
  • Serves icon Serves 1
  • Time icon Hands-on time 20 min

Some things are meant to be kept to yourself – like this ultimate fry-up sandwich. It’s perfect as a solo power breakfast or hangover brunch (or you can gobble it up late at night – we won’t tell!)

Alternatively, check out our healthier fry-up recipe for two.

Nutrition: per serving

Calories
787kcals
Fat
50.7g (16.5g saturated)
Protein
23.8g
Carbohydrates
57.1g (20.5g sugars)
Fibre
3.6g
Salt
2.6g
Calories
787kcals
Fat
50.7g (16.5g saturated)
Protein
23.8g
Carbohydrates
57.1g (20.5g sugars)
Fibre
3.6g
Salt
2.6g

Ingredients

  • 2 tbsp olive oil
  • 2-3 outdoor-reared British back bacon rashers
  • 1 large free-range egg
  • 2 slices brioche bread, toasted
  • 2-3 tbsp beetroot ketchup or other ketchup/brown sauce
  • 50g cooked beetroot, grated

Method

  1. Heat 1 tbsp of the oil in a small frying pan. Fry the bacon over a medium heat, turning occasionally, until cooked to your liking. Drain on kitchen paper and keep warm.
  2. Increase the heat to high, add the remaining 1 tbsp oil to the pan and fry the egg for 2-3 minutes (for a runny yolk).
  3. To assemble, spread the toasted bread with the ketchup/sauce, add the grated beetroot and bacon, then the egg. Slice and enjoy with more ketchup on the side.

Recipe By

Jess Meyer

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