Name: Perfect bacon and egg sandwich
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

Main

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.

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

Main

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