What could be better than a proper breakfast with all the trimmings on a sandwich? Not much, to be honest. These enormous sandwiches are a great way to jazz up your usual breakfast and serve it in a fun way. It's also just absolutely delicious. Every bite is filled with smoky, saltiness from the bacon, sweetness from the mushrooms and tomatoes and creaminess from the perfectly fried eggs. Along with that you get crunch from the bread and smooth from the mayo. I mean. Seriously.

The Ultimate breakfast sandwiches

Course Breakfast, Sandwich
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Alida Ryder


for the roasted tomatoes and mushrooms

  • 2 large tomatoes sliced into 1cm slices
  • 4-6 medium brown mushrooms
  • 1 clove of garlic thinly sliced
  • Balsamic vinegar
  • olive oil
  • salt & pepper to taste

for the sandwich

  • bacon fried
  • 2-4 fried eggs
  • bread of your choice toasted
  • mayonnaise
  • baby spinach leaves
  • salt & pepper to taste


  • Pre-heat the oven to 220°c and place the tomatoes and mushrooms on a non-stick baking tray.
  • Drizzle with the olive oil, balsamic and garlic and season to taste.
  • Roast for 15-20 minutes until the vegetables are soft and starting to caramelise.
  • When the tomatoes and mushrooms are cooked, remove from the oven and allow to cool slightly.
  • To assemble the sandwich, generously spread the slices of bread with mayo then top with the baby spinach, tomatoes, bacon, mushrooms and finally the fried egg.
  • Add the remaining slices of bread then serve immediately.