Egg Banjo

During World War 2, a popular filling snack with British troops was an “Egg Banjo”, a sandwich of 2 thick slices of bread (buttered or with margarine where possible) enclosing a runny fried egg, accompanied by a mug of “gunfire” (hot, strong, sweetened tea with milk). The term Banjo coming from the actions taken when one bit into it. The yolk would drip down onto ones chest, and the sandwich would be held out to the side with one hand whilst the other hand would rub at the drips using the fingers. This gave the impression of playing an invisible banjo.

Egg banjos are still available in certain Commonwealth countries, such as Malaysia as street food. Egg banjos are sold by roadside burger vendors and are still quite popular.


Egg Banjo
Serves: 1
  • 2 eggs
  • 2 slices fresh crusty bread
  • butter or margarine, as desired
  • salt and black pepper, to taste
  • 2 rashers streaky bacon (optional)
  1. If using, cook bacon in a large frying pan.
  2. When the bacon is almost cooked on both sides carefully crack the eggs into the pan without breaking the yolk. (The main feature of the egg banjo is its runny yolk)
  3. Cover the eggs, the aim is to have them cooked but the yolks must remain runny.
  4. Meanwhile spread the butter or margarine onto the bread slices.
  5. When the eggs are cooked the yolks still runny, remove the bacon slices and place onto a buttered bread slice
  6. Top with the cooked eggs. Season to taste with salt and pepper.
  7. Finish with the other slice of bread.
  8. Enjoy the sandwich as the yolk runs down your chin and all over your shirt front.
The classic egg banjo is made only with fried egg, bread and butter.
Nutrition Information
Calories: 483 Fat: 29g Saturated fat: 13g Unsaturated fat: 14g Trans fat: 1g Carbohydrates: 30g Sugar: 3g Sodium: 958mg Fiber: 2g Protein: 24g Cholesterol: 420mg

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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