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Perfect bacon and egg sandwich

The success of this simple snack (or supper) relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness.

You'll need

50 ml olive oil 12 rindless bacon rashers 4 eggs 8 thick slices white bread, toasted, buttered   Smoky barbecue relish 1½ tbsp olive oil 1 Spanish onion, diced 2 garlic cloves, finely chopped 2 tsp smoked paprika 1 tsp dried chilli flakes 400 gm canned cherry tomatoes (see note) 50 ml Worcestershire sauce 3 thyme sprigs 2 fresh bay leaves 50 ml red wine vinegar 1 tbsp brown sugar, or to taste


  • 01
  • For smoky barbecue relish, heat oil in a saucepan over medium-high heat and sauté onion and garlic until just tender (2-3 minutes), add paprika and chilli flakes and sauté until fragrant (1 minute). Add tomatoes, Worcestershire sauce and herbs, season to taste and simmer, stirring occasionally, until reduced to a sauce consistency (5-6 minutes). Add remaining ingredients and simmer, stirring occasionally, until thick (3-4 minutes). Check seasoning and set aside until required. Makes 1½ cups and will keep refrigerated for 2 weeks.
  • 02
  • Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
  • 03
  • Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
  • 04
  • To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg. Season to taste, then sandwich with remaining slices and serve hot.
Note You can substitute canned cherry tomatoes with whole peeled crushed tomatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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