Egg and Bacon Roll

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49

AuthorTimothy
RatingDifficultyBeginner

Something easy for breakfast, this breakfast recipe is easy and quick and will satisfy those early morning hunger cravings. A simple breakfast recipe for a simple and easy-going start to the day. This egg and bacon roll is sure to please.

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 6 Bread rolls
 4 bacon rashers, chopped
 2 Free Range Eggs, hard-boiled, coarsely chopped
 6 Australian Free Range Eggs, extra
 ½ cup (125ml) thickened cream
 1 tbsp finely chopped chives
 ¼ cup (20g) finely grated parmesan
 ½ bunch asparagus, woody ends trimmed
 50 g fetta, crumbled
 120 g Baby Spinach & Rocket
 ½ red onion, thinly sliced
 ½ bunch radishes, thinly sliced
  cup (25g) shaved parmesan
 ¼ cup (60ml) French dressing

1

Preheat oven to 180°C. Line a baking tray with baking paper. Use a serrated knife to cut the top third from the loaf. Scoop bread from the centre, leaving a 1cm-thick shell. Place shell on lined tray.

2

Cook the bacon in a non-stick frying pan over medium heat, stirring, for 5 mins or until brown and crisp. Transfer to a plate lined with paper towel.

3

Arrange the bacon and boiled egg in the bread shell. Whisk the extra eggs, cream, chives and grated parmesan in a medium bowl. Season. Pour over the bacon mixture in the bread shell. Top with asparagus. Sprinkle with fetta. Bake for 45 mins or until golden brown and set. Set aside for 5 mins to cool slightly.

4

Combine the spinach and rocket, onion, radish and shaved parmesan in a large bowl. Drizzle with dressing. Toss to combine. Cut the loaf into 2cm-thick slices. Serve with salad.

Servings
5

Serves 6

CategoryCuisineCooking Method

Ingredients

 6 Bread rolls
 4 bacon rashers, chopped
 2 Free Range Eggs, hard-boiled, coarsely chopped
 6 Australian Free Range Eggs, extra
 ½ cup (125ml) thickened cream
 1 tbsp finely chopped chives
 ¼ cup (20g) finely grated parmesan
 ½ bunch asparagus, woody ends trimmed
 50 g fetta, crumbled
 120 g Baby Spinach & Rocket
 ½ red onion, thinly sliced
 ½ bunch radishes, thinly sliced
  cup (25g) shaved parmesan
 ¼ cup (60ml) French dressing

Directions

1

Preheat oven to 180°C. Line a baking tray with baking paper. Use a serrated knife to cut the top third from the loaf. Scoop bread from the centre, leaving a 1cm-thick shell. Place shell on lined tray.

2

Cook the bacon in a non-stick frying pan over medium heat, stirring, for 5 mins or until brown and crisp. Transfer to a plate lined with paper towel.

3

Arrange the bacon and boiled egg in the bread shell. Whisk the extra eggs, cream, chives and grated parmesan in a medium bowl. Season. Pour over the bacon mixture in the bread shell. Top with asparagus. Sprinkle with fetta. Bake for 45 mins or until golden brown and set. Set aside for 5 mins to cool slightly.

4

Combine the spinach and rocket, onion, radish and shaved parmesan in a large bowl. Drizzle with dressing. Toss to combine. Cut the loaf into 2cm-thick slices. Serve with salad.

Servings
5

Serves 6

Egg and Bacon Roll

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