This is a different way to serve bacon and eggs.
We quite often have egg on toast for breakfast on the weekend, mainly due to the ample supply of eggs that we get from our 3 chickens 🙂 This weekend I decided to combine the egg with a little tomato pesto, some bacon and one of the lovely grain rolls that our supermarket sells. Result = delicious.
One tip I do have with this is to start off with bread rolls that are frozen. I know that sounds a bit odd, but the fact that they are solid makes it easier to cut into them without ending up with a squashed roll. I cut a circular ‘lid’ off the top of each roll using a small sharp knife, then used a teaspoon to scoop out enough of the bread to leave a space to add the bacon and egg. Don’t put the scooped out bread into the bin though – put it into a plastic container or food bag and freeze for next time you need breadcrumbs. The ‘lids’ that you cut off should be served with the rolls as they are great to dip into the runny egg yolk.
I used diced bacon pieces, like lardons, but if you only have bacon rashers those would work fine too. Just slice up 2 or 3 rashers and follow the recipe below.
Ingredients – serves 2:
2 decent-sized bread rolls, frozen
3 tbsp tomato and basil pesto (I used Sacla Tomato Pesto from a jar)
- approx 100g/3.5 oz diced bacon pieces (lardons)
- 2 eggs
- fresh basil, optional, to serve
- Heat your oven to 180C/160C fan forced/350F.
- Carefully cut circular lids from the top of each bread roll – do not discard the lids. Use a teaspoon to scoop out the centres of the rolls in order to form a hollow to fill with your bacon and egg. Don’t scoop out too much though as your egg will leak out of any holes in the bread.
- Spread the inside of the resulting hollow rolls liberally with the tomato pesto.
- Place the bread rolls onto a baking tray.
- Put the bacon in a non-stick frying pan over a medium heat and cook until just lightly browned. Remove from the heat.
- Divide the cooked bacon between the rolls.
- Carefully crack an egg into each roll over the bacon. Ensure that you keep all the egg within the hollow.
- Bake for 12 minutes, until the egg whites are set. The yolks should still be nice and runny. (If you want to use the bread ‘lids’ to dip into your egg then pop them into the oven for the last couple of minutes of the cooking time so they are crispy.)
- Remove from the oven and gently transfer to your serving plates.
- Top with fresh basil leaves, if using.
- Serve and enjoy!