Antony serves up a brunchtime and hangover favourite - the bacon butty.


  • 4 rashers smoked streaky bacon, rindless

  • 25g pork dripping or butter

  • 2 slices white multigrain bread

  • Ground black pepper


  • 1.

    Fry the bacon over a medium heat with the dripping or butter until the bacon fat starts to turn golden, turning the bacon once.  Remove and keep warm.

  • 2.

    Take the two slices of bread and liberally pepper one side.  Place the pepper sides down into the fat in the bacon pan and cook until bread is golden.

  • 3.

    If required, butter the uncooked side of the bread. 

  • 4.

    Place the bacon onto the uncooked side.  Top with the ketchup or brown sauce of your choice, then finish by placing the other slice of bread on top, uncooked side down.

  • 5.

    Eat immediately.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 820kj
  • Fat Total 69g
  • Saturated Fat 29g
  • Protein 23g
  • Carbohydrate 27g
  • Sugar 5g
  • Sodium 995mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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