Perfect bacon and egg sandwich
Is there anything better than a bacon and egg sammy? The success of this simple snack relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness
Ingredients
Smoky barbecue relish
- 1.5 tbsp olive oil
- 1 red onion, diced
- 2 cloves garlic, finely chopped
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 400 g canned cherry tomatoes*
- 50 ml worcestershire sauce
- 3 thyme sprigs
- 2 fresh bay leaves
- 50 ml red wine vinegar
- 1 tbsp brown sugar, or to taste
Bacon and egg sandwich
- 50 ml olive oil
- 12 rindless bacon rashers
- 4 eggs
- 8 thick slices white bread, toasted, buttered
Steps
Smokey barbecue relish
- 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 last two ingredients and simmer, stirring occasionally, until thick (3-4 minutes). Check seasoning and set aside. Makes 1½ cups and will keep refrigerated for two weeks.
Bacon and egg sandwich
- 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.
