Abi’s eggslut-inspired sandwich

Abi's eggslut-inspired sandwich

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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