Didn't think a bacon sandwich could get any better? This eggy version tops it.
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.
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