Non-VegetarianLondon English cuisine Breakfast

Smithfield Market Breakfast Bap

Name: Smithfield Market Breakfast Bap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: London English
Ingredients: 4 floury white baps; 8 unsmoked back bacon rashers; 4 pork sausages; 4 large free-range eggs; 30 g Unsalted butter; 1 tbsp Vegetable oil; 4 tbsp brown sauce; 1 pinch sea salt flakes; 1 pinch Coarse black pepper

A hearty London market classic loaded with crisp back bacon, succulent pork sausage, and a runny fried egg inside a soft, flour-dusted bap.

🇬🇧United Kingdom· London

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 650 kcal

Ingredients

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Servings

4 floury white baps — soft round bread rolls dusted with flour
8 unsmoked back bacon rashers — thick-cut British pork
4 pork sausages — traditional Cumberland or plain butcher's sausages
4 large free-range eggs — fresh, room temperature
30 g Unsalted butter — softened at room temperature
1 tbsp Vegetable oil — for frying
4 tbsp brown sauce — such as HP sauce, to serve
1 pinch sea salt flakes — to taste
1 pinch Coarse black pepper — freshly ground

Equipment

•Large frying pan
•Tongs
•Spatula
•Bread knife

Nutrition

Per serving, approximate

Calories: 650 kcal
fat: 36 g
carbs: 48 g
fibre: 3 g
protein: 34 g
calories: 650 kcal

Instructions

1
Slice each sausage in half lengthways without cutting fully through to create flat butterflied patties.
2
Heat the vegetable oil in a large frying pan over a medium hob.
3
Place the butterflied sausages cut-side down in the pan and cook for 4 minutes until browned.
4
Turn the sausages over and cook for a further 3 minutes until thoroughly cooked through.
5
Add the bacon rashers to the pan and fry for 3 to 4 minutes until golden and crisp.
6
Transfer the cooked sausages and bacon to a warm plate and cover loosely with foil.
7
Crack the eggs directly into the remaining hot pork fat in the pan.
8
Fry the eggs gently for 2 to 3 minutes until the whites are set and yolks remain runny.
9
Slice each floury bap horizontally and spread softened butter over both cut halves.
10
Layer two bacon rashers and one split sausage onto the bottom of each buttered bap.
11
Top with a fried egg, season with salt and pepper, add sauce if desired, and close the bap.

Chef's tips

Butterflying the sausages helps them cook evenly and sit flat inside the roll without rolling out. Fry the eggs in the rendered bacon and sausage fat to capture rich, savoury market flavour.

Ingredient substitutions

unsmoked back bacon rashers → smoked streaky bacon rashers
floury white baps → soft morning rolls or crusty batch rolls
brown sauce → tomato ketchup

Storage

Best eaten freshly assembled, though cooked bacon and sausages can be refrigerated in a sealed container for up to 2 days.

Reheating

Reheat cooked meats in a dry frying pan over medium heat until sizzling before assembling with a freshly fried egg.

Common mistakes to avoid

•Overcooking the fried eggs so the yolk turns firm instead of creating a rich sauce inside the bap.
•Using overly sweet brioche rolls rather than traditional savoury, floury white baps.
•Overcrowding the pan, which boils the bacon in steam rather than crisping the edges.

Serving suggestions

Serve immediately wrapped in greaseproof paper alongside a large mug of strong builder's tea.Offer plenty of traditional British brown sauce and English mustard on the side.