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Egg & Bacon Club Sandwich Recipe ("Triple Decker")

This Egg & Bacon Club Sandwich is known as a "Triple Decker" in my house or a "Trip Deck" for short! Its what my family consider 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.
5 from 3 votes
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings 1
Author Chloe

Equipment

Frying Pan - Medium
Silicone Fish Slice
Wooden Board
Serrated Bread Knife

Ingredients

  • 2 Rashers Unsmoked Middle Bacon
  • 3 Slices Thick White Sliced Bread
  • 3 tsp Salted Butter
  • 1 Egg
  • 0.25 tsp Sea Salt Flakes

Instructions
 

  • 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.

Nutrition (Approx)

Calories: 378kcal | Carbohydrates: 37g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 1132mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Calcium: 220mg | Iron: 3.5mg