Bacon Connoisseurs’ Week
~ Old-Fashioned Egg & Bacon Sandwich Spread ~
Red, White & Bacon
19th March to 25th March 2012
Great quality bacon is made with great quality pork, so during Bacon Connoisseurs’ Week we’ll be celebrating the Red Tractor farmers and bacon producers that make that a top priority – with a search to reveal the finest bacon in the country, and a mission to bring you the best tips and recipes out there.
We’ll be raising the flag for Red, White and Bacon on the 19th March with broadcasting legend, self-confessed ‘foodie’, and national treasure herself; Angela Rippon, who says – ‘Delicious on its own or used to add extra flavour to a meal, bacon is one of Britian’s best loved ingredients. The once humble rasher can turn any meal into an occasion to savour’.
I love bacon, it is my favourite meat, so when I read that this week was Bacon Connoisseurs Week, I decided to rustle up a quick recipe to celebrate all that is good about British Bacon. This is a favourite sandwich spread in our household and I used to make it for my daughter when she was little for her lunch box sarnies. It’s not a “haute cuisine” recipe, it is a simple recipe that makes great use of lovely British bacon and free-range eggs; and , some of you who know me well may be surprised to see that part of the recipe is made with a commercially made sandwich spread – but, it’s a great way to add some “bulk” to the spread as well as a crunch! You can of course ditch the sandwich spread and add finely diced vegetables yourself, and that is on my “must make and develop” recipe list, a home-made crunchy vegetable sandwich spread, but for now, I have used a Heinz spread, as it is free from artificial flavourings and colours and is low in fat, sodium and calories too.
Anyway, if you want to know more about Bacon Connoisseurs’ Week, they have a wonderful website full of recipes and activities here: Bacon Connoisseurs’ Week. You may notice my buns in the photos!! They are home-made and a perfect vehicle for any sandwich filling and I have the recipe posted on my blog already here: Baps – Scottish Morning Rolls and as I said, they are the prefect buns for all types of sarnies, including a bacon butty! I have been in a flurry of flour and bread making lately, it was Hot Cross Buns yesterday and I am hoping to try my hand at sourdough this weekend…….stand by your ovens! This is a short post today, but I will leave you with this easy and simple recipe for my Egg and Bacon sandwich spread, it’s perfect for all picnics, tea time tables, lunch boxes, suppers, lunches, Midnight snacks, train journeys, car journeys etc etc…..you get the picture! See you later with more preserves and of course FISH for Friday! Karen
Old-Fashioned Egg & Bacon Sandwich Spread
|Serves||Makes 4 rounds of Sandwiches|
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Bread, Breakfast, Lunch, Side Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Birthday Party, Casual Party|
|By author||Karen S Burns-Booth|
- 4 rashers of lean back bacon (trimmed of fat and cut into small pieces)
- 4 large free-range eggs
- 4 tablespoons sandwich spread (I used Heinz )
- 1 tablespoon salad cream or mayonnaise
- salt and pepper, to season
- 50g grated Cheddar cheese
If you don't want to use a commercial sandwich spread, then mix the egg and bacon with salad cream and then add finely chopped pieces of tomato, carrot, shallots, gherkin and red peppers. I used Heinz sandwich spread in this recipe as it is low in fat, low in salt and calories, as well as being a healthier option to mayonnaise. There are no artificial colours or flavours in Heinz sandwich spread too, so a great ready-made relish to have in the kitchen.
|Step 1||Grill or fry the bacon until crisp or cooked to personal preference. Boil the eggs for 7 minutes, and then plunge them into cold water; shell them when they are cool enough to handle.|
|Step 2||Chop the boiled eggs finely, or use an egg slicer and slice the eggs both ways to get small slivers.|
|Step 3||Place the cooked bacon and egg into a bowl and then add the sandwich spread and salad cream or mayonnaise. Mix well and season to taste. If adding the cheese, add the cheese before seasoning and again, adjust the seasoning to taste.|
|Step 4||Store in a sealed container in the fridge for up to 2 days and use as a sandwich spread.|
I’ve often heard that the smell of bacon is enough to tempt a vegetarian. I never realised that it had officially become a vegetarian food! 😀 Just had to make this for lunch. No self control when it comes to your recipes. I’ve already had poached eggs and bacon for breakfast! (I promise not to have bacon or egg for dinner.)
I REALLY hope you enjoy this! The last time I made it I added some extra bacon! 🙂 THANKS for your lovely comments…..
Cathy at Wives with Knives says
Egg and bacon are just made for each other! I have such a weakness for good bacon and love the smell of it cooking. I have everything I need to make these wonderful sandwiches for lunch today.
Brilliant Cathy! I hope they hit the spot as much as they did when we ate them the other day!
A Trifle Rushed says
What a great sandwich, it would make a perfect brunch at the weekend. I haven’t had sandwich spread since I was at school, I wonder if it tastes the same, and the morning roles take me back to visiting my Grandmothers in Glasgow. Your posts this week are full of happy memories 🙂 Jude x
Thanks Jude, I am on a nostalgic roll lately aren’t I? 🙂 It’s nice to look back sometimes…..
I mean this is just plain old mean of you!… so bloody tempting when all I have is a soggy M&S prawn mayo… pah!… I love to use BOTH mayo and a little salad cream for that extra sourness it provides (also works well in coleslaw) … bloody yummy!
Thanks Dom – this would be a really easy recipe for you to whip up for your sarnies next time!
I think you have made a sandwich here that is just so good! I am not sure I remember what sandwich spread tastes like but I still love salad cream so would probably take your advice and add little chunks of veg to it, especially gherkins :-)x
Yes, good idea Laura, I am in the process of developing my own sandwich spread recipe, and will share it here when I have perfected it!
Kentish Keg-Meg says
I didn’t realise how hungry I was until I saw this post. It’s a bit late to make these now although I’m tempted . No tomorrow will have to do.
Thanks Keg-Meg, this humble sandwich filling is like an English breakfast in a bun!
Charlotte @gofreecakes says
Yum! I have never actually had an egg and bacon sandwich, so I really need to do something about it and get making this! Looks gorgeous Karen!
Thanks Charlotte, the combination is really humble and yet extremely tasty!
Jeanne @ CookSister! says
Oh, that brings back memories! Looks almost exactly like what my mom used to make for a packed lunch for my dad most days. Love your plate too 🙂
Thanks Jeanne, I suspect that is recipe is very reminiscent of old style packed lunches! I am an avid collector of plates, it’s a BAD habit! LOL! 🙂
Love bacon and egg the filling also keeps well in the fridge for a few days so you can make a big batch 🙂
This is an easy filling to make and is also good when served as part of a salad too….:-)
Fiona Matters says
Wow! What a good idea. Egg and bacon sandwiches ready made. Two of my very favorite ingredients too… Shared on twitter.