Bacon & egg sandwich
Bacon & egg sandwich
460 cals, 35p, 2c, 35f (per meal)
  • Bacon
    6 slice(s) (60g)
  • Eggs
    2 extra large (112g)
  • 1
    Preheat oven to 450 F (230 C).
    2
    Take the strips of bacon and cut in half lengthwise so that you effectively double the number of strips (12 for each sandwich).
    3
    For each side of a 'bun', use 6 strips, with 3 going vertically, and 3 going horizontally. Intertwine the pieces to make a weave.
    4
    When both sides of the 'bun' are created, place them on a baking sheet and cook in oven for 20-30 minutes, flipping half way through.
    5
    Cook eggs according to your preference.
    6
    Remove bacon from oven, and once it has cooled a bit, put the eggs in between the 'buns' to form the sandwich.
    7
    Serve.
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