Baked Bread Bowl with Bacon and Egg
This is one of the most easiest but satisfying breakfasts you can make for yourself. If you’re really lazy, you don’t even need cutlery and you can just pick up the whole bread bowl and start munching on it. It’s the classic combination of bacon, egg and cheese encompassed within a crusty bread roll and it lends itself to variations such as adding in grilled capsicum or lightly cooked spinach.
2 large bread rolls
4 slices of shortcut bacon or 2 slices of middle rash bacon, cooked
12 cherry boccoccini, roughly torn
2 tbsp parmesan cheese
1 spring onion, green part only, finely sliced
2 large eggs, room temperature
Cut off the top of each bread roll, remove the filling of the bread (this can be saved for breadcrumbs at a later date). Place each roll onto a piece of foil that’s large enough to wrap the roll completely.
Place a layer of boccocini at the base of each roll. Line the edge of the roll with the bacon and crack an egg into the middle. Scatter parmesan and stuff a few more slices of boccocini around the edges.
Put the bread lid back on each roll and wrap foil all over the roll. Place each roll on a baking tray and place in a preheated oven 180 degrees for 20-25 minutes, for the last 5 minutes – open up the foil and continue to bake. Check the egg in each roll is just set and the whites are opaque.
Sprinkle spring onions over the top and serve the bread bowls warm.