Go to all recipes
Brunch in bread

Brunch in bread


This is a nifty way to serve eggs and bacon, layered up inside a crusty roll

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1827kj 434kcal
  • Fat
    Med 23%
  • Saturates
    Med 29%
  • Sugar
    Low 23%
  • Salt
    High 23%

% of adult’s reference intake | Carbohydrates per serving : 44g

Bring Co-op to your front door

Big Bag Option


  • 250g Co-op baby plum tomatoes, halved
  • ½ tsp dried oregano
  • 1 tsp Co-op olive oil
  • 4 rashers Co-op Irresistible British dry cured bacon, thickly sliced
  • 4 Co-op crusty white rolls
  • 50g British baby spinach
  • 40g Co-op Irresistible Somerset vintage Cheddar, coarsely grated
  • 4 Co-op British eggs
  • Basil leaves, to serve


  1. Preheat the oven to 220℃/fan 200℃/Gas 7
  2. Place the tomatoes, cut-side up, on a baking tray and sprinkle with the oregano and oil
  3. Bake for 10 mins on the top shelf
  4. Heat a nonstick frying pan over a medium-high heat and fry the bacon for 5 mins, until golden brown, tossing often
  5. Cut an 8cm diameter circle in the top of each roll and pull out the bread inside to create a bowl
  6. Keep the lid and blitz the excess bread into breadcrumbs to freeze for later use
  7. Stuff a handful of the spinach into each base and press down well
  8. Layer with the roasted tomatoes, Cheddar and finally the bacon slices
  9. Press down gently
  10. Line a baking tray with foil and set the bread bowls on top, with the lids alongside
  11. Carefully crack an egg into each one and bake in the oven for 15 mins, until the eggs are cooked through with runny yolks
  12. Sprinkle with a few basil leaves and serve with the toasted lids for scooping, if you like