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British

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.

SnacksLunch & dinnerUnder 20g carbsUnder 30 min
13 min5 prep · 8 cookEasy607 kcalper serving
Bacon Sandwich

Method

  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
0gfibre

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

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