The ultimate bacon and egg sandwich

The ultimate bacon and egg sandwich
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

A bacon and egg sandwich with a difference. Made with sourdough bread, mustard and cheddar cheese – it’s the perfect brunch recipe for a lazy day.

Nutrition: per serving

Calories
563kcals
Fat
41.5g (18.8g saturated)
Protein
29.4g
Carbohydrates
20g (1.2g sugars)
Fibre
1.1g
Salt
3.4g
Calories
563kcals
Fat
41.5g (18.8g saturated)
Protein
29.4g
Carbohydrates
20g (1.2g sugars)
Fibre
1.1g
Salt
3.4g

Ingredients

  • 8 British dry-cure streaky bacon rashers
  • 1 tbsp lard or vegetable oil
  • 4 medium free-range eggs
  • 4 thick sourdough slices, toasted
  • Butter to spread
  • Grainy mustard to spread
  • 8 thin slices of good cheddar

Method

  1. Heat the grill to medium-high, then cook the bacon for 3-4 minutes on each side until golden and crisp.
  2. Meanwhile, heat the lard or oil in a large non-stick pan over a medium heat. Crack in the eggs, then reduce the heat and cook for 2-3 minutes until the white is set.
  3. Spread each slice of sourdough toast with a lick of butter and the mustard. Top with 2 cheddar slices, 2 grilled bacon rashers and a fried egg. Season, then serve.

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