Ultimate Egg and Bacon Sammies
with Grainy Mustard Mayo
Fried, sunny-side up or over easy! No matter how you cook your egg, this sammie will start your day right – especially when fresh tomato, arugula and spinach, steak-spiced crispy bacon and a zesty mustard sauce are along for the ride!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Egg
(Contains Egg)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
28 g
Arugula and Spinach Mix
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Tomato
1 tbsp
Montreal Spice Blend
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle 2 tsp Montreal Steak Spice over top.
- Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**
- Meanwhile, cut tomato into 1/4-inch slices.
- Halve buns.
- Stir together mayo and mustard in a small bowl. Set aside.
- Heat a medium non-stick pan over medium-low heat.
- When hot, add 2 tbsp butter, then swirl the pan until melted.
- Crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
- Arrange buns on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
- Toast in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don’t burn!)
- Spread grainy mustard mayo over top buns. Stack arugula and spinach mix, tomatoes, eggs and bacon on bottom buns. Close with top buns.
