QUICK WINS
Bacon and Egg Breakfast Butty
Crispy bacon, fried egg, cheddar and sauce tucked into toasted brioche.
EASY
15 MINS
SERVES 1
ABOUT THE RECIPE
A bacon and egg breakfast butty should be messy, saucy and completely unnecessary in the best way. Crispy bacon, fried egg, cheddar, aioli and HP sauce all get tucked into toasted brioche, which makes it feel like weekend breakfast even when it absolutely is not.
THE RECIPE
Ingredients
1 brioche burger bun
2 rashers streaky bacon
1 egg
1 slice cheddar cheese
½ tbsp aioli
½ tbsp HP (or barbecue) sauce
Method
1.
Heat a non-stick pan over medium heat. Split the brioche bun and toast cut-side down until golden and slightly crisp. Set aside.
2.
Fry the streaky bacon until crispy. Remove and drain on paper towel.
3.
Using the bacon grease, fry the egg to your preferred doneness. While the egg cooks, begin to assemble your butty.
4.
Spread aioli on the bottom bun and HP sauce on the top bun. Cut the two rashers of bacon in half so you have four pieces and layer evenly over the aioli. Add the cheddar slice on top of the bacon.
5.
When the egg is ready, place the fried egg on top of the cheese, then place the top bun on top. Serve immediately while warm, gooey, and utterly irresistible.
SAMANTHA'S NOTES
Melt the cheese
Swap the sauce
Choose your yolk
HP sauce is classic here, but a good-quality BBQ sauce works too. I have used it when I could not find HP, and it still does the job.
This butty is made to be eaten by hand. If you want less mess, cook the egg slightly firmer, otherwise let the runny yolk be part of the fun.
Sandwich the cheese between the hot bacon and egg so it softens properly. It gives you that gooey little hit in every bite.
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