A bacon and egg sandwich with a twist. Made with sourdough, mustard, cheddar, streaky bacon and a fried egg, it’s the ultimate bacon sarnie.
Perfect another brunch classic with our ultimate club sandwich recipe.
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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
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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.
Nutrition
- 563kcals Calories
- 41.5g (18.8g saturated) Fat
- 29.4g Protein
- 20g (1.2g sugars) Carbs
- 1.1g Fibre
- 3.4g Salt
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