Bacon Butty

Bacon Butty

Bacon Butty

You can’t beat a bacon butty, from the sound of the bacon sizzling in a pan to the crisp crunch in your mouth. Everyone has a slightly different way to cook theirs, but we think we’ve got a pretty good version. Follow the steps below to give it a try.

Our Dry Cured Oak Smoked Bacon is cured traditionally by hand and smoked using oak chippings for an unrivalled smoky flavour and truly meaty texture.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 1
15 mins
571 cals
(Per serving)


  • Edwards Oak Smoked Dry Cured Bacon.
  • Two slices of bread.
  • Ketchup.

Cooking Instructions

  • Heat a little oil in the pan, and fry the bacon on a medium heat for 4-6 mins, turning regularly.
  • Whilst the bacon is cooking, cut two thick slices of bread.
  • Once the bacon has cooked, removed from the pan. Then add the bread slices and toast one side of each slice in the pan until golden brown.
  • Add the bacon to the toasted bread then add your sauce of choice.
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