Light Bites
British
BritishSausage and Egg Bap
The cafe classic breakfast roll, built up across three tiers. Basic uses value sausages and a soft white bap, Better steps up to butcher's bangers and a runny fried egg, and Ultimate brings Cumberland sausages, brioche and caramelised onions.
Nut-free
Budget version
Value sausages and scrambled egg in a soft white bap with ketchup.
Per serving£1.10
Total cost£2.20
Time20 min
Ingredients for 2
- 4 value pork sausages
- 2 soft white baps
- 2 eggs
- 1 tbsp vegetable oil
- 10 g butter
- 2 tbsp tomato ketchup
- salt and pepper , to taste
Method
- Fry the sausages in the oil over medium heat for about 12 minutes, turning, until cooked through.
- Beat the eggs, then scramble gently in the butter until just set; season.
- Split the baps and warm them in the pan if you like.
- Halve the sausages lengthways and pile into the baps with the egg.
- Add ketchup and serve hot.
Equipment
The three ways, side by side
Budget
Value sausages and scrambled egg in a soft white bap with ketchup.
Better
Butcher's pork sausages, a runny fried egg and brown sauce in a floury bap.
Ultimate
Cumberland sausages, caramelised onions, runny egg and aioli in a toasted brioche bun.
