British · PANTRYHOP RECIPE
Bacon and Egg Breakfast Sandwich
20 minutes · 2 servings · omnivore
A familiar British cafe-style breakfast sandwich.
Ingredients
Check you have the quantities below.
- 4 back bacon rashers
- 2 large eggs
- 2 baps or soft bread rolls
- 15 g butter
- 2 tbsp tomato ketchup
- 1/4 tsp black pepper
Let’s make it
- Cook the bacon in a frying pan over medium heat for 5-6 minutes until done and browned. Keep warm.
- Fry the eggs in the same pan until the whites and yolks are fully set, about 3-4 minutes.
- Split and butter the rolls, then spread with ketchup.
- Fill with bacon and egg, season lightly with pepper, and close the sandwich.
- Serve immediately.
Use soft rolls and slice the sandwich in half for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →