Who says fillings have to be on the inside? An old favourite is given a modern twist in this egg and bacon sandwich as the egg is served within the bread
Prep:5 mins
Serves 1
oil, for frying4 rashers smoked streaky bacon2 thick slices sourdough1 tbsp mayonnaise1 small egg1 tbsp ketchup or brown sauce, to serve
STEP 1Heat a splash of oil in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.STEP 2Using a cookie cutter, cut a hole in 1 slice of bread, then spread mayonnaise on one side of both slices. Fry the bread in the same pan. When browned on one side, flip both over and crack the egg into the hole. Fry for 2-3 mins, then turn down the heat and cover the pan until the white of the egg is set but the yolk is still runny. Remove everything from the pan.STEP 3Spread the non-egg slice with the sauce, add the bacon, then top with the egg slice. Halve and tuck in.
