The Power Sandwich

Recipe from: 12 March 2013
egg sandwich

Ingredients 7
Servings 1
Minutes 00:10


Serving Change
  • 1
  • salt and freshly ground black pepper to taste
  • knob of butter
  • 2
    large slices rye bread
  • 2
    slices mature Cheddar cheese
  • 3
    rashers bacon - fried or grilled
  • handful of baby spinach leaves


Fry the egg so that the yolk is still slightly runny (see page 17). Season with salt and pepper.

Butter the bread slices on one side and turn them over. On the unbuttered side of one, layer first a slice of cheese, followed by the rashers of bacon.

Slide the egg on top and cover with a few spinach leaves. Add the last slice of cheese and close the sandwich with the remaining slice of bread, the buttered side facing outwards.

Heat a frying pan on high. When hot, place the sandwich in it and toast lightly for about 1 minute on each side. Serve warm or cool it down before you wrap it in aluminium foil to eat on the go.

Tip:Serve with a side salad or shoestring fries and some tomato sauce or onion marmalade. 

Extracted from “Munch” by Hein Scholtz (Random House Struik). Follow @MunchZA and join the conversation #TrendyGoodFood on Twitter.

Read more on: recipe  |  starch  |  dairy  |  pork  |  eggs  |  grill

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