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Beetroot recipes

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Bacon recipes

Abi’s eggslut-inspired sandwich

10 minutes

Abi’s eggslut-inspired sandwich

By Abigail Donnelly

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2–4 bacon rashers
2 T canola oil
3 free-range eggs
Boerenkaas cheese, a few slices
2 slices bread
Honey mustard, for serving
Pesto or sriracha sauce, for serving

Method

Cook bacon in a pan over a medium heat on both sides until just crisp. Set aside.

Add oil to the same pan and crack in eggs. Just before the egg whites set, stir through the yolks using a fork or chopsticks to create a marbled effect.

Flip the eggs and cook for another 30 seconds.

Place a few slices of Boerenkaas cheese, or any cheese of your choice, on a slice of bread (we used a croissant-style bread) and spread with a generous layer of honey mustard.

Top with the bacon and egg, pesto or sriracha mayo (as on the cover), and the top slice of bread.

Discover more breakfast recipes here.

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Skinny eggs with spicy Mexican tomato sauce

The ultimate fluffy omelette

Turkish-style eggs and salmon

Cilbir (Poached eggs with garlic yoghurt)

Eggies

Scotch eggs

Soft-boiled eggs with garlicky beans

Asparagus and blue cheese bake with egg

Smoked kippers in lemon butter with beetroot and softboiled eggs

Abi’s eggslut-inspired sandwich

Abi’s eggslut-inspired sandwich

Ingredients

Method