Source The English Kitchen
|4 slices||white bread|
|light olive oil|
|6 - 8 rashers||rindless smoked back bacon|
|or Heinz Ketcup (whichever you prefer)||HP brown sauce|
1. To get a really crisp edge on your bacon, snip a few small cute in the fat around each rasher. This also helps to keep it from curling up too much when you are cooking it.
2. Put a large skillet over medium high heat and heat until it is hot. Add the olive oil and heat to a shimmer before adding the bacon. Reduce the heat to medium and cook for 3 to 4 minutes on each side or until it's as crispy as you like it.
3. Lay two slices of bread out on the counter and divide the bacon between them, allowing the juices to soak into the bread. Spread the remaining two slices of bread with either the brown sauce or the ketchup and place sauce side down into the pan drippings. Cook for several minutes until all the pan juices are soaked into the saucy bread. Place the bread slices, sauce side down on top of the bacon covered slices. Place onto warm plates, cut in half and serve straight away. Enjoy!