BLT double decker


2 essential Waitrose Eggs
4 rashers essential Waitrose Smoked British Bacon Thin Back Rashers
1 tbsp essential Waitrose Half-Fat Mayonnaise
1 tsp Dijon mustard
1 tub essential Waitrose Salad Cress, snipped
6 slices Original Bread, from 800g loaf
2 curly lettuce leaves
1 tomato, sliced


1. Cook the eggs in a pan of boiling water for 8 minutes then drain, cool and shell.

2. Meanwhile, grill the bacon for 3 minutes on each side until cooked through and browned.

3. Chop the eggs roughly then, using a fork, mash together with the mayonnaise and mustard. Stir in the cress.

4. Lightly toast the bread and place a lettuce leaf on 2 of the slices, top with the tomato and the grilled bacon. Spread the egg mayonnaise onto 2 slices of the toast and place on top of the bacon. Finally, place the remaining 2 slices of toast on top. Secure with cocktail sticks then cut each sandwich diagonally in half. Delicious served with Waitrose Mixed Beetroot Crisps or Vegetable Crisps.

Cook’s tip

Save time with a prepared filling-try essential Waitrose Free Range Egg & Bacon Deli Filler.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2305.384kJ
Fat 23.5g
Saturated Fat 5.1g
Carbohydrate 58g
Sugars 7.2g
Salt 2.9g

26.9g protein, 7.6g fibre

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Mon Aug 12 10:40:00 BST 2013.