Cheesy Egg Breakfast Sandwich

Method

1. 1

   Cook the bacon

   Fry the bacon in a non-stick pan over medium heat for 5 to 8 minutes, turning once, until crisp and browned; timing varies with thickness and pan. Transfer to a paper towel-lined plate.

2. 2

   Prepare the sauce and egg

   While the bacon cooks, stir the mayonnaise and hot sauce together in a small bowl. Whisk the eggs, milk and salt in another bowl just until combined.

3. 3

   Toast the rolls

   Pour off all but 1 teaspoon of bacon fat, then toast the rolls cut-side down in the pan over medium heat for about 1 minute, until golden; set aside.

4. 4

   Cook and shape the eggs

   Melt the butter in the same pan over medium-low heat. Pour in the egg and cook for 2 to 3 minutes, gently folding the edges towards the centre, until just set with no wet egg remaining.

5. 5

   Portion the eggs and melt the cheese

   Fold the cooked egg into two roll-sized portions in the pan, place a cheddar slice on each, then cover over low heat for 30 to 60 seconds, until the cheese melts.

6. 6

   Assemble the sandwiches

   Spread the sauce over the toasted roll halves, add one cheesy egg portion and 2 rashers of bacon to each, then close and serve immediately while hot.

Tips

• Prepare the sauce and whisk the eggs while the bacon cooks to keep the 15-minute preparation realistic.
• Bacon cooking time varies with rashers and pans; cook until crisp and browned.
• Cover the pan only until the cheddar melts, so the egg stays tender.

Swaps

• Use mild chilli sauce instead of hot sauce.
• Use another good-melting cheese instead of cheddar.
• Use soft burger buns instead of bread rolls.

Storing

These sandwiches are best eaten hot. Refrigerate leftovers promptly in a covered container for up to 2 days and reheat until steaming hot throughout.