Fry-up sandwich

Name: Fry-up sandwich
Prep time: 20 min
Total time: 20 min
Yield: Serves 1
Cuisine: British recipes
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

Easy
April 2021

Easy
April 2021

Test kitchen approved

Serves 1
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

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

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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

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.
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).
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.