Tested till perfect Fried Egg and Peameal Sandwiches

Fried Egg and Peameal Sandwiches

There's nothing as delicious as a good old-fashioned bacon-and-egg sandwich — especially when it's so quick to make that you're satisfied in less than 15 minutes. Serve with a crisp green salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 2 tsp 2tspvegetable oil
  • 4 4slices peameal bacon or back bacon
  • 2 2eggeggs
  • 2 2kaiser rollkaiser rolls
  • Pinch Pincheach salt and pepper
  • Dash hot pepper sauce, optional
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Heat nonstick skillet over medium-high heat; brush with oil. Fry bacon until golden, about 2 minutes per side. Transfer to paper towel-lined plate.

Drain any fat from pan; reduce heat to medium. Break eggs into skillet; cover and cook to preferred firmness.

Meanwhile, cut rolls horizontally in half; toast if desired. Place 2 slices of bacon and 1 egg on bottom half of each; sprinkle with salt, pepper, and hot pepper sauce (if using). Sandwich with tops.

Nutritional Information Per serving: about

cal 369 pro 22g total fat 15g sat. fat 3g
carb 34g fibre 1g chol 209mg sodium 1,012mg

% RDI:

calcium 8 iron 21 vit A 8 folate 39
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