Photo of Egg, bacon and greens breakfast sandwich by WW

Egg, bacon and greens breakfast sandwich

4 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Liven up a traditional bacon and egg roll with freshly wilted kale and parmesan for an extra flavour hit.


Olive oil

2 tsp


1 whole, thinly sliced


6 cup(s), (1 large bunch), curly variety, leaves chopped

Chilli sauce

¼ tsp, hot variety

Shortcut bacon

60 g, (2x30g rashers) fat trimmed


4 medium

Wholemeal sandwich thins

2 thin, (2x40g) halved, toasted

Grated parmesan cheese

2 tbs


  1. Heat 1 teaspoon oil in a large non-stick frying pan over medium to high heat. Cook eschalot, stirring, for 2 minutes or until softened. Add kale and a large pinch of salt and cook, stirring, for 4 minutes or until tender. Stir in chilli sauce. Cover and keep warm
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Cook bacon for 3 minutes each side or until crisp. Transfer to a plate.
  3. Heat remaining oil in same pan. Fry eggs for 2–3 minutes or until cooked to your liking.
  4. Top sandwich thin halves, cut-side up, with kale mixture. Break bacon slices in half and place on greens. Top with egg and sprinkle with parmesan to serve.


TIPS: You will need approximately 6 cups of chopped kale. Add 1 garlic clove (crushed) with eschalot in Step 1. Swap kale for 6 cups (120g) baby spinach leaves.