Bacon and Tomato Breakfast Sandwich
Crisp bacon and juicy tomato slices fill lightly buttered toast for a simple, satisfying breakfast sandwich.
10 min
Prep
25 min
Cook
4
Serves
405
Calories
Macros · per serving
18g protein
39g carbs
20g fat
Ingredients
For 4 servings
- 300 g bacon
- 280 g white bread
- 400 g tomato
- 20 g butter
- 0.5 g black pepper
Instructions
- 1
Check that the bread contains no egg or egg-derived ingredients; you will need 8 slices. Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil.
- 2
Arrange the bacon in a single layer on the baking sheet.
- 3
Bake for 18–22 minutes, turning halfway through, until browned and crisp. The bacon must reach at least 145°F (63°C). Transfer it to a paper-towel-lined plate and let it rest for at least 3 minutes.
- 4
Meanwhile, wash and thinly slice the tomatoes. During the final few minutes of cooking, toast the bread in batches and spread the butter evenly over one side of each slice.
- 5
Divide the bacon and tomato among 4 slices of toast, keeping the buttered sides facing inward. Sprinkle the tomatoes with the black pepper, top with the remaining toast and serve immediately.
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