The Ultimate BLT


  1. Heat a non-stick frying pan over a medium heat and mix the mayonnaise and harissa together in a bowl and rub the oil over the bread.
  2. Toast the bread for 1-2 minutes a side until golden and then add the bacon to the hot pan. Cook for 2-3 minutes a side or until lovely and crispy. Take the bacon out of the pan and crack in the egg. Season with a little salt and cook for 1-2 minutes or until the white is set.
  3. Slater the mayo onto one piece of toast and top with the lettuce, tomato and cheese. If you want the cheese melted and don’t have a blow torch to hand, pop until a hot grill for 30 seconds to a minute until melted.
  4. Add the bacon and egg to the sarnie and top with the remaining piece of toast. Slice and serve.


Serves 1

2 tbsp mayonnaise
2 tsp rose harissa
1 tbsp olive oil
2 slices sourdough
4 rashers streaky beacon
1 egg
A few cos lettuce leaves
1 tomato, sliced
A slice of cheese – I use edam

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