Breakfast Egg and Bacon Club

Breakfast Egg and Bacon Club

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A real classic, this breakfast club sandwich will put a smile on your face. Perfect for impressing friends who come to stay and ideal for those mornings after the night before!


Makes: 4 sandwiches

  • 400g cherry tomatoes, on the vine
  • 1 tablespoon spray oil
  • 8 rashers smoked back bacon
  • 4 medium eggs
  • 12 slices wholemeal farmhouse bread, toasted
  • 4 tablespoons reduced fat cream cheese
  • 25g watercress
  • 2 tablespoons low fat mayonnaise

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200 degrees C.
  2. Place the tomatoes on the vine in a small roasting tin and spray with oil.
  3. Roast for 15 to 20 minutes. Once tender, yet still holding their shape, remove from the oven and pull gently from the vine.
  4. Meanwhile grill the bacon for 4 to 5 minutes or until crispy. Fry the eggs in a non-stick pan over a medium heat with some spray oil for 2 to 3 minutes.
  5. Spread 4 slices of the toast with the cream cheese and top with the watercress then the bacon.
  6. Spread a further 4 slices of toast with the mayonnaise and top with the tomatoes and then the egg. Add the remaining 4 slices of toast and secure with a wooden skewer. Serve hot.


You might prefer to try poached or scrambled eggs. You can also try this with other types of bread or a breakfast muffin.

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