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+ servings
egg and bacon sandwiches stacked on top of each other on wooden board with salad to garnish
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5 from 5 votes

Ultimate Egg and Bacon Sandwich

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 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: American, British
Servings: 2
Calories: 676kcal
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

Calories: 676kcal | Carbohydrates: 61.04g | Protein: 23.49g | Fat: 37.73g | Saturated Fat: 6.679g | Polyunsaturated Fat: 3.287g | Monounsaturated Fat: 10.075g | Trans Fat: 0.019g | Cholesterol: 744mg | Sodium: 646mg | Potassium: 938mg | Fiber: 4.8g | Sugar: 28.52g | Vitamin A: 2095IU | Vitamin C: 29.4mg | Calcium: 217mg | Iron: 6.49mg