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Bacon & egg sandwich with tomato ketchup butter
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1 tbsp tomato ketchup
2 tbsp lemon juice
2 tsp olive oil
6 rashers Waitrose 1 Free Range Air Dried Beech Smoked Back Bacon
2 large Waitrose British Blacktail Free Range Eggs
4 large slices Waitrose Wheat & Rye Sourdough Bread
1. Beat the butter until soft, then gradually combine with the ketchup, Tabasco and lemon juice.
2. Warm the oil in a large frying pan over a high heat. Cook the bacon for 2-3 minutes on each side until crisp. Drain on kitchen paper. Keep warm. Fry the eggs in the pan for 2-3 minutes, until the edges of the whites are crisp but the yolks are still soft.
3. Toast the bread on both sides, then butter one side of each slice with the tomato butter. Top two of the slices with some bacon and an egg, then top each with the remaining toast. Cut in half to serve. Great with roasted cherry tomatoes on the vine.
Typical values per serving: