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Brunch in bread

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Treat yourself to a little brunch in bread with this egg-cellent recipe.


SERVES 4 PREP 15 MINUTES COOK 25 MINUTES


Ingredients:

  • 250g Co-op baby plum tomatoes, halved
  • 1/2 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 Heart of Lincolnshire cheese by Lymn Bank Farm, from our Love Local range, coarsely grated
  • 4 Fairburn’s eggs, from our Love Local range
  • Basil leaves, to serve


Method:

  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

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