This is pretty much a full English breakfast in one stack.
As you might be able to tell from previous recipes, we love having at least one big breakfast each weekend. This usually involves bacon and eggs in some form so I try my best to think of new ways to serve them. Today I came up with these stacks – basically it is all the ingredients of a traditional English breakfast (minus the sausage) squashed into a muffin pan.
The bonus fun part is that you can’t actually see half the contents when the stack is sitting on your plate, so it is a bit of a surprise when you cut into it. My husband kept exclaiming when he discovered each ingredient 🙂
To make these you will need a 6-hole ‘texas’ muffin pan (i.e. a pan that has holes twice as large as a normal 12-hole muffin pan). You could use a normal muffin pan but it would be a bit of a squash to get everything in and I think your egg would probably leak out of the top.
The recipe below makes one stack, so multiply this for however many you need. Keep in mind that they are very tasty – we ate two each!
Ingredients – makes 1:
1 slice bread (I used a crusty farmhouse bread)
- 2 teaspoons baked beans
- 1 button mushroom, thinly sliced
- a little basil pesto, optional (if you don’t have any pesto then use margarine/butter)
- 1 rasher bacon, fat removed then finely chopped
- a little grated cheese
- 1 egg
- Heat your oven to 200C/180C fan forced/390F.
- Grease a hole in a 6-hole ‘texas’ muffin pan.
- Cook your bacon in a small frying pan for a couple of minutes or until just browned. Set aside whilst you start to assemble your stack.
- Cut two round pieces out of your slice of bread – try to get them about the same size as the top of the muffin hole, if your bread is big enough. Press one of these rounds into the base of the prepared muffin hole.
- Spoon your baked beans over the bread in the pan.
- Place the sliced mushroom over the baked beans.
- Thinly spread the basil pesto over both sides of the remaining round of bread. (If you don’t have any basil pesto then just use margarine or butter instead.) Press this bread into the muffin hole, squashing it down onto the mushrooms.
- Spoon your bacon over the bread, then scatter over your grated cheese.
- Press down on the stack again to squash the ingredients together. Press a little hollow into the middle of the bacon layer – this will help your egg yolk to stay centred.
- Carefully crack your egg onto the top of your stack.
- Place the pan into the oven and cook for about 12 minutes or until the egg white is set and the yolk cooked to your liking. (12 minutes should give you a perfectly runny yolk).
- Remove the pan from the oven and leave to sit for a minute. Run a flat-bladed knife around the edge of the stack to release it from the pan.
- Serve and enjoy!