Brunch in bread
https://www.coop.co.uk/recipes/brunch-in-bread
This is a nifty way to serve eggs and bacon, layered up inside a crusty roll
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 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
Method
- Preheat the oven to 220℃/fan 200℃/Gas 7
- Place the tomatoes, cut-side up, on a baking tray and sprinkle with the oregano and oil
- Bake for 10 mins on the top shelf
- Heat a nonstick frying pan over a medium-high heat and fry the bacon for 5 mins, until golden brown, tossing often
- Cut an 8cm diameter circle in the top of each roll and pull out the bread inside to create a bowl
- Keep the lid and blitz the excess bread into breadcrumbs to freeze for later use
- Stuff a handful of the spinach into each base and press down well
- Layer with the roasted tomatoes, Cheddar and finally the bacon slices
- Press down gently
- Line a baking tray with foil and set the bread bowls on top, with the lids alongside
- Carefully crack an egg into each one and bake in the oven for 15 mins, until the eggs are cooked through with runny yolks
- Sprinkle with a few basil leaves and serve with the toasted lids for scooping, if you like
