Ultimate Egg and Bacon Sandwich

egg and bacon sandwiches stacked on top of each other on wooden board with salad to garnish

5 from 5 votes

Crispy Bacon with a Quick Homemade Tomato Chutney, topped with Egg in a Hole Toast - This truly is the ULTIMATE Bacon Egg Sandwich!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: American, British

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Frying Pan
Small Pot or Pan (for chutney)
Sharp Knife & Chopping Board
Wooden Spoon
Tongs

Ingredients

4 large thick Slices of Bread
6 rashers of Smoked Streaky Bacon
2 Eggs
3 medium Tomatoes, very finely diced (3 medium is approx 9oz/250g)
1 medium Red Onion, very finely diced (1 medium is approx 3.5oz/100g)
1/4 cup / 50g Light Brown Sugar
2 tbsp Red Wine Vinegar
Butter, as needed
Olive Oil, as needed
Salt & Pepper, to taste

Instructions

Tomato Chutney

In a pot or small pan begin frying 1 very finely diced medium onion in a drizzle of oil over medium heat. Once the onion begins to soften and take on colour, add 3 very finely diced tomatoes, 1/4cup/50g light brown sugar, 2 tbsp red wine vinegar and stir to combine. Season to taste with salt.
Bring to a rapid simmer until it thickens (5-10mins). Remove from heat.

Egg in a Hole

Fry 6 rashers bacon in a drizzle of oil over medium heat (no higher) and fry until nice and crispy, with as much fat rendered as possible.
Meanwhile, lay 4 slices of bread on a chopping board and slice an egg-sized-hole in 2 of them. Spread one side of each slice with butter.
Remove bacon from pan and leave the fat. Place each slice of bread in the pan butter-side-UP. If you don't have room you will have to do two at a time. Fry bread for a few mins until it starts to turn golden (don't completely toast, will finish toasting under the grill), then flip each slice so they're butter-side-down.
Carefully crack an egg in each of the holes, season with salt and pepper, then leave to fry for 3-5mins until the egg whites almost fully turn opaque.
Pop under the grill and broil just to finish off the top of the eggs.

Combined

Spread a heaped tbsp chutney on the plain toast, top with 3 rashers bacon each, then finish with the egg in a hole toast!

Video

Notes

a) Different Pots / Make Ahead Chutney - You can either make the chutney in a separate pot as you cook the bacon, or, you could make the chutney ahead of time and store tightly covered in the fridge until needed.

b) Finely Dice or Blitz - Important to finely dice the tomato/onion for a finer texture of chutney. Alternatively you can use a hand blender to blitz in the pot.

c) Bacon Heat - Important to fry at no higher than a medium, otherwise the fat won't render probably (meaning no fried bacon fat toast!). Fairly low and slow will tickle out the oil.

d) Leftover Chutney / Making 4 - If you want to make 4 of these, I recommend toasting the uncut slice of bread in the toaster (or under grill). That way you can fit the 4 egg in a hole toasts in the pan at once. The chutney already makes quite a lot for 2, so probably won't need it all (can store for another time). So just double all the ingredients apart from the chutney (unless you want a lot of chutney of course!).

e) Calories - Based on using all chutney (slight overestimate), 1 tbsp olive oil and 1 tbsp butter. 2 sandwiches.

Nutrition