Breakfasts

The Breakfast Blaa (Waterford Sambo)

The quintessential morning comfort sandwich of the South-East. A soft, floury Waterford Blaa bun stuffed with crisp grilled back bacon rashers and a perfectly fried egg.

3 mins
Prep
5 mins
Cook
1
Servings

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Ingredients

  • 1 authentic Waterford Blaa roll (or soft, floury baps)
  • 3 thick-cut back bacon rashers
  • 1 large egg
  • 15g salted butter
  • Chef's sauce (brown sauce or ketchup to taste)

Method

  1. Grill or fry the back bacon rashers over medium-high heat for 4-5 minutes until the fat is rendered and the edges are beautifully crisp.
  2. While the bacon cooks, fry the egg in a separate small pan with a bit of butter or oil, spooning the hot fat over the yolk so it forms a tender white coat but remains runny inside.
  3. Slice the floury Blaa bun cleanly in half and spread both inside faces generously with salted butter.
  4. Layer the crispy hot bacon rashers across the bottom half of the bun.
  5. Place the hot fried egg carefully over the bacon layer, add a squirt of brown sauce if desired, and close the sandwich, giving it a gentle squeeze so the yolk bursts into the floury bread.