Happy Egg and bacon sandwich

6 ingredients
2 servings
20 mins

Sometimes goodness simply means starting the day with a sunny breakfast sandwich. Bite into crisp bacon and golden yolks
– the weekend is about the begin…


2-4 Happy Eggs (medium or large)

2 tbsp vegetable oil

8 rashers of unsmoked dry cure, rindless back bacon

25g butter, softened

4 thick slices of white bread

Ketchup or brown sauce


1. Heat the oil in a frying pan then add the bacon. Cook it over a medium heat for 3-4 minutes, turning until crisp.

2. While the bacon’s cooking, butter the bread and spread each slice with sauce.

3. Pop the bacon on kitchen paper (to absorb excess oil) and keep it warm while you cook the eggs.

4. Turning the heat up to medium-high, break each egg into the pan and leave for about 30 seconds.

5. When the egg white looks almost set, turn the heat down low and, using a metal spoon, baste the eggs all over with fat from the pan. The yolk will cook lightly on top and become opaque. For eggs slightly more well done, flip each one over using a palette knife or fish slice and cook for 5-10 seconds more.

6. Divide the bacon between the bread and, after draining the eggs on kitchen paper, place them on top. Pop the rest of the bread slices on top and serve.

Serving tip:

Tuck into this tasty treat straight away, with extra sauce on the side for dipping…


Learn more about the health benefits of eggs