The success of this simple snack (or supper) relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness.
Perfect bacon and egg sandwich
Australian Gourmet Traveller fast recipe for the perfect bacon and egg sandwich.
- Serves 4
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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
Method
Main
- 1For 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.
- 2Heat 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.
- 3Wipe 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).
- 4To 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.