Name: Egg-in-the-hole bacon sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: oil for frying; 4 rashers smoked streaky bacon; 2 thick slices sourdough; 1 tbsp mayonnaise; 1 small egg; 1 tbsp ketchup or brown sauce, to serve

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Egg-in-the-hole bacon sandwich

Egg-in-the-hole bacon sandwich

Elena Silcock

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Serves 1

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Who says fillings have to be on the inside? An old favourite is given a modern twist in this egg and bacon sandwich as the egg is served within the bread

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Ingredients

Nutrition

Units:

MetricUS

oil

for frying
4 rashers

smoked streaky bacon
2 thick slices sourdough
1 tbsp mayonnaise
1 small egg
1 tbsp ketchup

or brown sauce, to serve

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Nutrition: per serving

kcal802
fat57g
saturates11g
carbs36g
sugars3g
fibre2g
protein36g
salt4.8g

Method

step 1

Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
step 2

Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.
step 3

Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.

Recipe from Good Food magazine, April 2017

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A star rating of 4.2 out of 5.7 ratings

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