Bacon and Fried Egg Roll

There was some discussion in the Guardian a couple of weeks ago about how to cook the perfect bacon sandwich. Frankly, I think a bacon sandwich is a bacon sandwich and there is no perfect version as such because everyone has their own particular preference as to how they like it. My way is to have 3 or 4 smoked back rashers in a freshly cooked, freshly cut, white crusty roll with brown sauce, traditionally HP Sauce. I'm a relatively recent brown sauce convert having previously always had tomato ketchup with such items such as bacon rolls. However, I have found that the rich tanginess of brown sauce is better suited to the saltiness of bacon rather than the sweet, vinegary quality which tomato ketchup brings. However, a Bacon and Fried Egg Roll this evening, leaves a slight dilemma - I go with tomato ketchup.

Bacon and fried egg roll