Ultimate Bacon and Egg Sandwich with Cheddar
British streaky bacon grilled until crisp, paired with fried eggs and melted cheddar on buttered sourdough toast. Finished with grainy mustard for a classic, satisfying sandwich that combines smoky, salty, and tangy flavors in every bite.
Ingredients
- 8 British dry-cure streaky bacon rashersregular bacon1:1bacon
American bacon is thicker; reduce cooking time slightly
- 1 tbsp lard or vegetable oilbutter1:1dairyfatadds dairy
imparts richer flavor
- 4 medium free-range eggs
- 4 thick sourdough slices, toasted
- butter, to spread(optional)
- grainy mustard, to spread(optional)Dijon mustard1:1condiment
smoother texture, sharper bite
- 8 thin slices good cheddarmild cheddar1:1cheese
lighter flavor
Instructions
- 1
Heat the grill to medium-high and cook the bacon until golden and crisp on both sides.
- 2
Meanwhile, heat the lard or oil in a large non-stick pan over medium heat. Crack in the eggs, reduce heat, and cook until the white is set.
- 3
Spread each slice of toasted sourdough with butter and grainy mustard. Top with cheddar slices, grilled bacon rashers, and a fried egg.
- 4
Season to taste and serve.
Tips
For crispier bacon, cook slightly longer if desired.
Use a non-stick pan to prevent eggs from sticking and tearing.
Good to Know
Bacon can be cooked 2 hours ahead and reheated gently. Toast sourdough just before serving.
Serve immediately while the egg is warm and the cheese begins to melt.
Common Mistakes
Don't crack eggs into a pan that is too hot; reduce heat after cracking to avoid rubbery whites and overdone yolks.
Don't undercook bacon; cook until visibly crisp to avoid chewy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
American bacon is thicker; reduce cooking time slightly
lighter flavor