Bacon and Egg Baguette

Streaky bacon rolled up with a soft egg, tucked into a crusty baguette with ketchup. Breakfast on the move, done properly.

Ingredients

• 3 rashers streaky bacon
• 2 eggs
• 1 white baguette
• 2 tbsp tomato ketchup
• A little mayonnaise
• 1 tsp English mustard
• Salt and black pepper

Method

1. Fill a small pan with water and bring it to the boil. Lower the eggs in carefully and cook for 6 to 7 minutes for a jammy centre, or 8 minutes for a firm yolk.

2. Lift the eggs out and run them under cold water for 30 seconds so they stop cooking.

3. While the eggs cook, fry the bacon in a dry pan over medium heat until it is crisp and the fat has rendered. Do not rush it. Well-browned bacon has a completely different flavour.

4. Tip the excess fat out of the bacon pan but leave a teaspoon behind.

5. Cut the baguette open lengthways and spread the mayonnaise over one side, then the ketchup over the other. Add the mustard to the ketchup side and mix it in.

6. Pile the bacon into the baguette.

7. Peel and slice the eggs and lay them on top of the bacon.

8. Finish with a grind of black pepper and a small pinch of salt.

Notes

A soft egg is far better in a baguette than a hard one. Six and a half minutes is the sweet spot.