The Revamps: Bacon Wrapped, Eggy Baguette, Sausage Sandwich

Even though we do bust out some fantastic feasts, the one meal that we both enjoy the most is breakfast. We have thus far explored slow cooker breakfasts as well as a brunch baguette and an eggy bread sausage sandwich. We then wondered what would happen if we combined the two latter concepts and then just for pure epicness wrapped it in bacon. Let’s be honest, anything wrapped in bacon automatically becomes epic! The result of this experiment was an epic brunch (we’ll call it brunch because we aren’t morning people enough for breakfast but don’t do waiting until lunch) baguette.

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Ingredients (for two baguettes):

  • Four sausages
  • At least four rashers of bacon
  • Two part baked baguettes
  • 3 eggs
  • Splash of milk
  • Knob of butter
  • Salt and pepper (to taste)

Method:

  1. Cut the sausages in half length ways and place in frying pan with a little oil.
  2. Fry the sausages until cooked.
  3. Whilst the sausages are cooking, combine the egg, milk and butter in a bowl and season.
  4. Slice the baguettes in half horizontally.
  5. Place the rashers of bacon onto a baking tray. (It’s now a bacon tray!).
  6. Once the sausages are cooked remove from pan and place to one side.
  7. Dip the baguette quarters into the egg mix and fry in the hot pan.
  8. Once all quarters have been cooked place the bottom halves of the baguette vertically on the two rashers of bacon ensuring that you have enough on each side to wrap later.
  9. Place two sausages per baguette on the baguette bottom.
  10. Add the tops to the baguettes and then pull the bacon flaps onto the tops of the baguette.
  11. Place into the oven for approx. 10 minutes or until bacon is cooked.

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Not going to lie, this is a little fiddly. It may be easier to wait for the eggy baguette to cool slightly, make the sandwich and then wrap but once we had all the components in front of us there was no waiting for anything to cool. With the original of this recipe all of the ingredients were mixed in the baguette but we found that doing it this way allows you to appreciate all of the separate components. This is definitely a concept that we will not only revisit time and time again but one in which we will continue to explore and develop, because bacon only ever gets better!!

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