Egg, bacon and tomato sandwich

Ingredients

• 15 mlmayonnaise
• 5 mlmustard
• 4pickled gherkins
• 5 mlfinely chopped yellow onion
• 5 ml (optional)Worcestershire sauce
• to tastesalt
• to tasteblack pepper
• 2 sliceswhite sandwich bread
• 1hard-boiled egg
• ½ripe tomato
• to tastesalt
• 3 slicesbacon

Instructions

1. 1

   Cook the bacon

   Cook the bacon in a non-stick frying pan until crisp on both sides. Transfer it to kitchen paper to drain off excess fat.

2. 2

   Mix the sauce

   Stir together all the sauce ingredients. You can double the quantities to keep extra in the fridge for more sandwiches or to serve with chips.

3. 3

   Build the sandwich

   Spread the sauce on one slice of white bread. Cut the hard-boiled egg and tomato into small cubes, season them lightly with salt, and add them to the bread; go easy on the salt because the sauce is already well seasoned. Add the bacon and top with the second slice of bread.

4. 4

   Cut and serve

   Cut the sandwich diagonally and serve. You can also assemble it ahead and keep it tightly wrapped in cling film in the fridge until serving.

What is an egg, bacon and tomato sandwich?

This is a simple American-style sandwich built around familiar breakfast ingredients: egg, bacon and tomato. Its appeal is in the contrast between crisp bacon, soft egg and juicy tomato.

The relish-like mayonnaise sauce gives this version a tangy, savoury edge. Chopped gherkins, mustard and a little onion bring brightness to the rich filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 13g protein, 18g carbs, 14g fat.

The bread and tomato provide most of the carbohydrates, while mayonnaise and bacon contribute much of the fat; the egg and bacon provide most of the protein. Pair a sandwich with salad or fresh vegetables for a more balanced plate.

The sauce makes the sandwich

Gherkins: chop them finely so their sharp, crunchy flavour is spread through the mayonnaise rather than concentrated in large bites.

Seasoning: Worcestershire sauce is optional, and salt and pepper should be added to taste. Keep in mind that the sauce and bacon both bring plenty of savoury flavour.

Get the bacon crisp

Bacon: cook it in a non-stick pan until both sides are crisp, then drain it on kitchen paper. This keeps excess fat from making the bread greasy.

Pan heat: let the pan heat before adding the bacon, and turn the slices as needed for even browning. The method gives no fixed cooking time, so use crispness as your cue.

Keep the filling balanced

Egg and tomato: cut both into small cubes so they sit neatly in the sandwich. A light pinch of salt on these ingredients is enough, as the sauce is already seasoned.

Bread: use plain white sandwich bread as specified, and spread the sauce over the slice before piling on the filling. This helps distribute its flavour from edge to edge.

Make it ahead

Assembly: the sandwiches can be prepared in advance and wrapped tightly in cling film. Keep them chilled until you are ready to serve.

Serving: cut the sandwich diagonally just before serving for easy handling. It works well as a quick lunch or a substantial snack.

What to serve alongside

Fresh sides: serve with a leafy salad or crunchy raw vegetables to add freshness alongside the rich bacon and creamy sauce.

Something heartier: chips make a classic, more filling pairing, and the sauce can also be served on the side for dipping.

Recipe notes & tips

• Chop the gherkins and onion finely for an evenly textured sauce.
• Drain the bacon well so excess fat does not soak into the bread.
• Season the egg and tomato sparingly because the bacon and sauce are already savoury.
• Cut the egg and tomato into similarly sized pieces so they are easier to layer.
• Wrap assembled sandwiches tightly if making them ahead.

Variations

• Add lettuce: tuck in a crisp leaf for extra crunch.
• Use seeded bread: swap the white sandwich bread for seeded slices.
• Make it tangier: add a little extra mustard to the sauce.
• Skip the Worcestershire: leave it out for a simpler relish.
• Serve with chips: offer extra sauce alongside for dipping.

Common mistakes to avoid

• Soft bacon: cook until crisp on both sides, then drain it on kitchen paper.
• Over-salted filling: season the egg and tomato lightly because the sauce is already savoury.
• Large chunks: dice the egg and tomato small enough to sit securely in the sandwich.
• Greasy bread: drain the cooked bacon before assembling.
• Loose wrapping: seal make-ahead sandwiches tightly with cling film before chilling.

How to store

Wrap assembled sandwiches tightly in cling film and refrigerate until serving. For best texture, eat them the same day; the bread can soften as it sits with the tomato and sauce.

Frequently asked questions