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  • Bacon and Egg Sandwich

    1 vote
    Bacon and Egg Sandwich
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    I like this open faced sandwich that i learned on my trip to Oz.

    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

    1. 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).
    2. Add tomatoes, Worcestershire sauce and herbs, season to taste and simmer, stirring occasionally, until reduced to a sauce consistency (5-6 minutes).
    3. Add remaining ingredients and simmer, stirring occasionally, until thick (3-4 minutes).
    4. Check seasoning and set aside until required.
    5. Makes 1½ cups and will keep refrigerated for 2 weeks.
    6. 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).
    7. Drain on paper towels and keep warm.
    8. 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).
    9. To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg.
    10. Season to taste, then sandwich with remaining slices and serve hot.

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