A bacon butty is one of the nation's favourite sandwich fillings with the quintessential British snack beloved for its simple combination of crispy, savoury bacon nestled between soft, often buttered bread. The staple sandwich is easy to prepare and also makes for a quick fix when you don't have much time to cook.
One way to start a debate in the UK is asking how to make the 'best' bacon butty. Is it by lathering on loads of ketchup or HP sauce or is it by using thick cut bacon so that the rind is crispy? One food expert recommends adding one common ingredient to your staple sandwich to elevate your humble butty to the 'best imaginable'. When eating her bacon butties, foodie, Michelle Hershman, thought her sandwich was lacking a key breakfast ingredient.
The American believes the secret to the "ultimate" bacon butty is to add egg.
She said: "A breakfast sandwich, to me, is never complete without a nicely fried egg with an oozing yolk. Yeah, that's the stuff. The perfect combo of salty, savory and sweet all wrapped up in a soft buttered roll."
Bacon and eggs are a classic pairing and are delicious as well as comforting when eaten together.
There's no denying the chemistry between bacon and eggs; bacon has nucleotide molecules, and eggs have glutamate molecules and paired together in a sandwich they are just as glorious.
Instead of adding ketchup to her "best ever bacon butty" Michelle instead opted to make her own rosemary tomato jam.
She said: "For the sauce, well, as much as I like ketchup, I feel like the best ever bacon butty needs something a little more intense.
"So, instead of ketchup, I made rosemary tomato jam, and instead of brown sauce, I made a bacon onion jam. It's double the sauce, double the bacon and a million times the sweet, sweet flavour."
How to make the rosemary tomato jam:
- 5 medium Roma tomatoes
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced fresh rosemary
