Bacon Bun
Ingredients:
- Soft white bread bun (1)
- Bacon rashers (3-4), back bacon or streaky bacon
- English mustard (a little)
- Ketchup (a small drop)
- Butter, optional
- Black pepper, optional
Method:
Bacon bun
The bacon bun is one of the great simple British breakfasts: hot bacon in a soft bread bun, usually eaten quickly on the way to work, often bought from a cafe or station kiosk before a morning commute. It does not need many ingredients, but it does need good bacon and the right balance of sauce.
Cook the bacon
Heat a frying pan over medium heat and add the bacon. Cook it until the fat has rendered and the edges are golden and slightly crisp. The bacon should have colour, but it should not become dry or brittle. A good bacon bun needs that mixture of salty meat, soft fat, and crisp edges.
Prepare the bun
Cut the bread bun in half. You can leave it soft, which is very typical for a quick breakfast bun, or warm the cut sides briefly in the pan after the bacon is cooked. If you like, spread a little butter on the bread while it is still warm.
Add the sauces
Spread a thin layer of mustard on the bottom half of the bun. Add just a small drop of ketchup: enough to give a little sweetness and acidity, but not so much that it hides the bacon.
Serving
Pile the hot bacon into the bun, add a little black pepper if you want, then close the bun and press it gently. Eat immediately, ideally with a strong tea or coffee.