Turn Off Main Image
Bacon and Eggy Bread Sandwich
Antony Worrall Thompson
Didn't think a bacon sandwich could get any better? This eggy version tops it.
4 rashers streaky bacon
2 free range eggs
90 ml / 3fl oz milk
90ml / 3 fl oz single cream
2 slices multi-grain bread
Salt and pepper
Measurement Conversion Calculator
Beat the eggs with 90 ml (3 fl oz) of milk and 90 ml (3 fl oz) single cream, season with salt and pepper.
Fry the bacon over a medium heat until the fat turns crispy, remove and keep warm. Melt some butter in a frying pan and dip bread into batter and fry on butter on both sides until golden.
Place the bacon in between the two pieces of bread.