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This Egg & Bacon Club Sandwich is known as a “Triple Decker” in my house. My family consider it the ultimate breakfast sandwich. Its easy to see why with three layers of soft white bread encasing bacon and a runny fried egg. Ideally slathered with a good northern layer of butter, its a perfect simple breakfast or weekend brunch.
I am sure that we are not the only family to have a tradition of triple decker sandwiches but we’re the only one I know about! As a result, ‘The Triple Decker’ or ‘Trip Dec’ is a little legendary in my friendship circles.
I’ve called this recipe a Bacon & Egg Club Sandwich as I think that the concept of the triple decker is a bit obscure for some people. I did consider calling it “The ultimate breakfast sandwich” but google had other ideas!
I’m a little embarrassed to call this a recipe. It involves three slices of buttered bread, some bacon and a fried egg. That’s it. But you know what? Sometimes we just need simple, comforting and extremely tasty easy wins in our life. And this brekkie sandwich ticks all of those boxes.
If you are looking for something similar but a little classier, I would recommend making my Mozzarella in Carrozza with Prosciutto. Its effectively a cheese and cured ham stuffed and fried eggy bread sandwich. Whats not to love with that.
How to Serve Bacon & Egg Club Sandwich
I’ve talked several times in this blog and over on my social media channels that the best food is the kind that you have to take a shower after. Food that drips right down to your elbows and inevitably dribbles down the front of your clothes.
The triple decker firmly ticks this box too. Keep napkins and/or kitchen roll handy. But don’t employ them until all egg yolk has been licked off of the plate and your fingers. I usually keep my pyjamas on to minimise the laundry.
As for what to serve with this sandwich. Nothing. Keep it simple. A plate is all you need. (And certainly no knife and fork required!)
A quick note on sauces. They’re an abomination. Don’t do it. This is an egg and bacon sandwich that needs no saucy additions!
Make Egg & Bacon Club Sandwich into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
And yet just above I have told you not to serve anything else with this sandwich! That doesn’t meant to say that you can’t have a multiple course breakfast or brunch!
Ingredients for Egg & Bacon Club Sandwich
There are effectively 4 main types of bacon in the UK. Back bacon and streaky bacon with each being available both smoked and unsmoked. I am largely an unsmoked back bacon kind of girl.
But for this recipe, I like to employ the fifth kind; unsmoked middle bacon. Middle bacon is essentially back and streaky slices in one piece. As with most things in life – if you have a preference, go with it!
The bacon should be cheap – ‘dry maple cured 100 day aged Gloucester old spot’ streaky bacon is not appropriate. Back bacon can be substituted for the middle bacon. Both are preferably procured from the supermarket value range.
This is a proper northern breakfast sandwich – for the love of god butter the bread.
Ideally we’re talking about proper butter here, not margarine, olive spread or horror of horrors; Flora. Don’t even start me on the abomination that is Stork. In a really ideal world, you’ll have a stash of Homemade Butter to dig into. Such an upgrade and totally worth it.
Any egg will do but the fresher they are, the better they’ll taste. And easier they will be to fry. The egg white spreads further the older the egg is.
I’ve obviously written the recipe to have a lovely runny yolk but if that isn’t your bag then just cook the egg a little longer for a harder egg yolk.
White sliced bread is the key to this sandwich. Thick sliced and as square as possible. I prefer the toastie loaves to the farmhouse type. Yes I know that artisan small-batch sourdough is all the rage and it most certainly has its place. It just isn’t here!
Equally, brown or granary bread has a tendency to elevate the Triple Decker to a realm that it doesn’t belong in. Don’t get me wrong, a brown bread bacon and egg sandwich is better than no bacon and egg sandwich, it just isn’t the ideal.
This is not diet food and probably not recommended for consumption everyday but as a weekend breakfast – nom! It is also best not messed around with too much.
The addition of some fried mushrooms is acceptable. Some baked beans to dip it in is mildly acceptable.
The addition of ketchup is an abomination and will not be tolerated. Don’t even mention that brown stuff.
You could substitute Poached Eggs for the fried if you prefer the texture.
For an extra decadent version I will add a number of Richmond brand sausages – the skinless variety are preferable. Just don’t ever read the ingredients. Some things are better left in the dark.
Make it Vegetarian
Substitute the bacon for fakeon or whatever variety of bacon substitute you prefer. I’ve recently hear that “carrot bacon” is a real thing. Or consider a triple layer double egg sandwich.
Make it Vegan
This is another of those recipes that relies incredibly heavily on significantly non-vegan ingredients. Of course you can make a triple layer breakfast sandwich of any ingredients that you prefer. A vegan bacon substitute and avocado and/or mushrooms would work well.
Make it Allergy Friendly
This recipe is free from nuts.
Gluten Free: Use you favourite and softest gluten free substitute bread. The more brioche type loaves might be preferable for softness.
Dairy Free: Despite my dire warnings to only use proper butter, now would be a good and wholly acceptable time to use a dairy free alternative. Do also be careful to check the ingredients of the bread as many cheap white loaves contain milk powder.
Egg Free: The fried egg obviously has to go. You could consider doubling up on the bacon or using mashed avocado as your additional layer.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Egg & Bacon Club Sandwich
Please use a non-stick frying pan. Using a non-non-stick pan will do you absolutely no favours.
I have a couple of tefal pans like the one linked to but I also use the cheap as chips Kavalkad pans from from Ikea. I keep several in the house and replace them when the non-stick starts to go. Its ultimately significantly cheaper than spending loads on a pan that loses its non-stick in a year anyway.
My go-to utensil for frying is a silicone fish slice. The silicone ensures that the non-stick is not scratched by metal and it won’t melt like nylon spatulas.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
There is really no need to get ahead with such a simple recipe as it is ready in 10 minutes. You could part cook the bacon and continue to finish it off as you fry the egg but this will likely only save you about 2 minutes at eating time.
Leftover Egg & Bacon Club Sandwich
Only cook what you’re going to eat.
Egg & Bacon Club Sandwich Tips
I always fry my eggs in my bacon cooking pan so that the egg picks up any flavour left behind by the bacon.
I’ve provided instructions for a soft yolked egg. Cook your egg however you prefer.
I tend to butter the second side of my third slice of bread by resting it on top of the other slices and being very gentle. You risk sticking it to the board otherwise.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Egg & Bacon Club Sandwich (“Triple Decker”)
- 2 Rashers Unsmoked Middle Bacon
- 3 Slices Thick White Sliced Bread
- 3 tsp Salted Butter
- 1 Eggs
- 0.25 tsp Sea Salt Flakes
- Start by frying 2 Rashers Unsmoked Middle Bacon on a medium high heat in a non-stick frying pan.
- Meanwhile cut the crusts off 3 Slices Thick White Sliced Bread.
- Use 3 tsp Salted Butter to liberally butter two of the slices of bread. Butter the 3rd slice on both sides. Be gentle when spreading on the second side!
- Cook the bacon to your desired preference.
- Remove the bacon from the pan and place on one slice of the single buttered bread.
- Lay the double buttered slice on top of the bacon.
- Crack 1 Egg directly into the frying pan you used for the bacon. If you're using a non-stick pan, you won't need to add any oil.
- Push any runaway egg white back towards the yolk as the egg starts cooking.
- Once the egg white is cooked enough for the egg to hold its shape, use a spatula to flip the whole egg over in the pan.
- Use the edge of the spatula to gently press down on the white all around the egg yolk to make sure the white is cooked through.
- Once the white is firm all the way through but the yolk is still runny, use the spatula to gently loosen the egg then slide it underneath to lift it out.
- Place the cooked egg on top of the bacon bread stack.
- Gently break the yolk and spread it over the whole surface of the sandwich to ensure yolky goodness in every bite.
- Sprinkle the yolky egg with a small pinch of Sea Salt Flakes.
- Lay the last slice of bread on top of the egg (butter side down obviously) and press down gently.
- Cut the sandwich into two halves making sure to wipe any egg yolk left on the knife on top of the sandwich.