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Proper Bacon Butty
Crisp streaky bacon in a soft white bap with a lash of butter — the nation’s favourite handheld breakfast, no garnish required and none wanted.
- Prep
- 3 min
- Cook
- 10 min
- Total
- 13 min
- Yield
- Makes 2
- Difficulty
- Easy
- Era
- Modern classic
Ingredients
- 8 rashers smoked streaky bacon
- 2 soft white baps or rolls
- Salted butter, softened
- HP brown sauce or ketchup, to taste
Method
- Lay the bacon in a cold frying pan and set over a medium heat — starting cold renders the fat and crisps the rashers evenly.
- Fry 6–8 minutes, turning once, until deeply golden and crisp at the edges.
- Split and butter the baps generously. Pile in the hot bacon.
- Sauce as you see fit: brown sauce for tradition, ketchup for the young ones. Eat immediately, ideally with a mug of builder’s tea.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.