Bacon and Eggy Bread Sandwich
Recipe by Antony Worrall Thompson
Didn't think a bacon sandwich could get any better? This eggy version tops it.
Serves 1
Ingredients
- 4 rashers streaky bacon
- 2 free range eggs
- 90 ml / 3fl oz milk
- 90ml / 3 fl oz single cream
- Butter
- 2 slices multi-grain bread
- Salt and pepper
Method
- 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.
