Bacon and Egg Sandwich Recipe
Ingredients
- 50 ml olive oil
- 12 rindless bacon rashers
- 4 eggs
- 8 thick slices white bread, toasted, buttered
- Smoky barbecue relish
- 1½ tbsp olive oil
- 1 Spanish onion, diced
- 2 garlic cloves, finely chopped
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 400 gm canned cherry tomatoes (see note)
- 50 ml Worcestershire sauce
- 3 thyme sprigs
- 2 fresh bay leaves
- 50 ml red wine vinegar
- 1 tbsp brown sugar, or to taste
Directions
- For smoky barbecue relish, heat oil in a saucepan over medium-high heat and sauté onion and garlic until just tender (2-3 minutes), add paprika and chilli flakes and sauté until fragrant (1 minute).
- Add tomatoes, Worcestershire sauce and herbs, season to taste and simmer, stirring occasionally, until reduced to a sauce consistency (5-6 minutes).
- Add remaining ingredients and simmer, stirring occasionally, until thick (3-4 minutes).
- Check seasoning and set aside until required.
- Makes 1½ cups and will keep refrigerated for 2 weeks.
- Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp).
- Drain on paper towels and keep warm.
- Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
- To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg.
- Season to taste, then sandwich with remaining slices and serve hot.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1084g | |
| Calories 1745 | |
| Calories from Fat 924 | 53% |
| Total Fat 104.11g | 130% |
| Saturated Fat 20.86g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 775mg | 258% |
| Sodium 2704mg | 113% |
| Potassium 2174mg | 62% |
| Total Carbs 156.37g | 42% |
| Dietary Fiber 12.8g | 43% |
| Sugars 44.11g | 29% |
| Protein 49.06g | 78% |
