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Bacon Sandwich

The British bacon butty: hot, salty rashers of dry-cured back bacon pressed between thickly buttered white bread, with brown sauce or ketchup to taste. Best eaten straight away, while the butter is still melting into the bread.

SnacksMainsUnder 20g carbsUnder 30 min
13 min5 prep · 8 cookEasy607 kcalper serving
Bacon Sandwich

Instructions

  1. Take 125 g of dry-cured back bacon out of the fridge about 10 minutes before cooking so it browns rather than steams, and pat the rashers dry with kitchen paper.
  2. Set a heavy frying pan over medium-high heat. Lay the rashers in dry, with no oil, back bacon carries enough fat of its own, snipping the fat edge in a couple of places so they stay flat.
  3. Fry for 3 minutes without moving them, until the undersides are deep golden and the fat has rendered into the pan, then turn and give them another 3 minutes. For crisper bacon, press them into the fat with a fish slice for a final minute a side.

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Per serving

607kcal
17gprotein
2gcarbs
59gfat

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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