Fast Recipes

Perfect bacon and egg sandwich

Australian Gourmet Traveller fast recipe for the perfect bacon and egg sandwich.

By Alice Storey & Emma Knowles
  • Serves 4
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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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.