BACON AND EGG SANDWICH
By bea1085
Ingredients
- 50 mlolive oil12rindless bacon rashers 4eggs8thick slices white bread, toasted, buttered Smoky barbecue relish1½ tbspolive oil1Spanish onion, diced2garlic cloves, finely chopped2 tspsmoked paprika1 tspdried chilli flakes400 gmcanned cherry tomatoes (see note)50 mlWorcestershire sauce3thyme sprigs2fresh bay leaves50 mlred wine vinegar1 tbspbrown sugar, or to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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.
Step 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.
Step 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).
Step 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.
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