The ultimate bacon and egg sandwich

Name: The ultimate bacon and egg sandwich
Yield: Serves 4
Cuisine: British recipes
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

Easy
February 2013

Easy
February 2013

Serves 4
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

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

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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

Heat the grill to medium-high, then cook the bacon for 3-4 minutes on each side until golden and crisp.
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.
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.