Prep 10 mins
Cook 10 mins
from Inside Out magazine
- 8 slices thinly cut rindless bacon
- 4 tablespoons mayonnaise
- 3 teaspoons grainy mustard
- 8 slices sourdough bread
- butter (optional)
- 2 large tomatoes
- salt and pepper
- lettuce leaf
- 4 eggs, fried in bacon fa
- Fry bacon till crisp.
- Combine mayonnaise and mustard.
- Toast bread lightly then butter if so desired.
- Spread toast with mayo/mustard mix.
- Top with sliced tomatoes, season then add lettuce leaves.
- Fry eggs in bacon fat and place on sandwich then season.
- Cover with second slice of toast.
- Serve immediately.
Oh so good dear Kate. I added a little bit of extra indulgence with some avocado slices and had a marvelous breakfast.
We just loved this Blet!
Full of my favourite things!
I used normal toasted bread as that is all I had on hand, but next time I am going to follow using the right bread.
I did cook the bacon in the microwave but apart from the bacon cooking and normal bread, I followed the recipe as written...and ohh it was just divine.
Great quick and easy recipe for anytime of the day or night.
Thank's katew this is a keeper for this family.
What a great lunch this made, I made 2, 1 as a traditional toasted sandwich for the DM and mine as an open sandwich as I am limited on the amount of carbohydrate I have with a meal. For two of us I mixed 2 teaspoons each of grainy mustard and mayonnaise which was plenty for 2 of us and with lovely vine ripened tomatoes, lettuce fresh from the garden and I cooked my bacon in the oven and my eggs in a frypan with a light spray of oil and thoroughly enjoyed. The mustard/mayo mix made a lovely change from the usual b-b-q sauce that I usually have, thank you katew, made for Everyday A Holiday. UPDATE - I now refer this as my BELT sandwich which we enjoy on a semi-regular basis using very lean bacon most of the time but occassionaly use middle cut as it crisps up better but always delicious.