The Perfect Egg Sandwich – a delicious recipe with bacon, Freshly cracked black pepper, egg, roll, salt, thin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Squeeze the lemon into a small bowl and set it aside. Add the bacon to a dry pan over medium heat, cook halfway to well done, add in the lemon juice -- and stand back! Cook until well done and crispy all over, then crack a generous amount of black pepper on top and transfer the bacon to paper towels. Set it aside.
2
Coat a separate small pan with some of the remaining bacon grease using a paper towel and carefully crack an egg into the pan over low heat. When the whites are almost completely cooked through but the yolk is still runny, remove the egg from the pan and place it on the bottom half of the roll, sprinkling some salt on top of the egg.
3
Top the egg with the cheese, then the bacon, then the greens. Close it up and enjoy immediately.
608
kcal
Calories
48
g
Fat
2
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Juice from half a lemon, 2 to 4 strips uncooked bacon, Freshly cracked black pepper, 1 large egg, and more.
Yes, The Perfect Egg Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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