- 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.
- 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.
- 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.
- Add the bacon and egg to the sarnie and top with the remaining piece of toast. Slice and serve.
2 tbsp mayonnaise
2 tsp rose harissa
1 tbsp olive oil
2 slices sourdough
4 rashers streaky beacon
A few cos lettuce leaves
1 tomato, sliced
A slice of cheese – I use edam