Fried Egg and Sausage Sandwiches with Roasted Tomato Ketchup

Crisp, salty bacon piled high with cooked sausage, fried egg and peppery arugula. Top it off with tangy Roasted Tomato Ketchup and you have the ultimate breakfast sandwich.


Yield: Makes 4

Fried Egg and Sausage Sandwiches with Roasted Tomato Ketchup


  • 2 tsp canola oil
  • 8 breakfast sausages
  • 8 slices bacon
  • Freshly ground pepper*
  • 4 large eggs
  • Salt*
  • 8 slices multi-grain bread
  • 2 tbsp salted butter
  • 1 cup arugula
  • 2 tbsp Roasted Tomato Ketchup


  1. Heat oil in a medium frypan over medium heat. Sear sausages until golden, about 1 – 2 minutes per side. Add bacon to pan. Fry until sausages are cooked through, about 4 minutes. Remove sausages from pan. Slice lengthwise and transfer to a paper towel-lined plate; set aside. Flip bacon and fry until crispy, about 2 – 3 minutes. Season with pepper. Set bacon aside with sausages.
  2. Transfer 1 tsp bacon fat from pan into a small frypan. Heat fat over low heat. Crack eggs into pan and fry to desired doneness. Season with salt and pepper.
  3. Toast and butter half of the bread slices. Spread other half with Roasted Tomato Ketchup. Top with sausages, bacon, eggs, arugula and buttered slices of bread.
Nutritional analysis per sandwich:

509 calories, 32.2 g fat, 27 g protein, 27 g carbohydrate, 4.4 g fibre, 1029 mg sodium

*Ingredient not included in nutritional analysis.