Ingredients :
- 1 Lancashire oven bottom muffin (aka a barmcake)
- butter or margarine
- 3 rashers smoked back bacon
- 1 large Free range egg
- 1 tbsp Groundnut or vegetable oil
- 1 large drizzle of brown sauce (HP or Daddies)
- to taste salt & pepper
Method :
- Heat a frying pan or grill plate until smoking. Add the oil and allow to heat up.
- Slice and butter a muffin
- Fry the bacon for four minutes or until it starts to brown nicely.
- Turn the bacon, lower the heat to medium and crack in your egg.
- Season the egg with salt now, then when the white begins to cook on top, cover the egg with a pan lid for 15-30 seconds. This will cook the yolk just enough so it doesn"t get served "snotty" on top
- As soon as the bacon is cooked on both sides, remove from the pan, put on kitchen paper, and turn off the heat. Remove the egg and add to the kitchen paper
- Put the bacon on the base of the muffin and drizzle with a good brown sauce. I prefer HP sauce (see my recipe for copycat HP in my profile)
- Put the egg on top, and season with salt and pepper
- Add the lid and enjoy
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