Bacon & Egg Toast Bowl Recipe – Brunch in 20 minutes

I managed to astonish my better half (aka Mr Kiwi) this weekend. Upon waking to the smell of coffee brewing, he found me busily messing up the kitchen, apron on and rustling up a delicious smelling brunch. Not only was I awake before my traditionally late hour (a luxury I allow myself once a week), but food was being prepared. In our kitchen. There were no plans to dash out and meet the girls for a coffee, no crazy London landmarks to abseil (though I did manage to fit an incredible visit to Neasden Temple later) and no blogging to do.


Bacon & Egg Toast Bowl Recipe - Brunch in under 20 minutes
His: Bacon & Egg with a brown sauce base – served with a vat of baked beans and an ‘I love football’ mug of coffee.

We have a perfectly nice kitchen, it just suffers from what I call ‘London Under Use Syndrome”. With a lovely south facing double window and steps leading onto the jungle that we like to affectionally call the lawn (another of my domestic failings – I’m not really a growing things kinda gal unless you count trees – which somehow manage to keep growing despite my best efforts) it should really be the hub of our domestic life. It isn’t.




Bacon & Egg Toast Bowl Recipe - Brunch in under 20 minutes
Mine: Plain with a mustard & cream cheese base – served with Salmon & leftover roast potaties


We’re both Londonites, commuting in & out of the big smoke, so breakfast tends to be a la desk or a coffee on the run, lunch is whatever we manage to sneak out for and dinner, well dinner tends to be in London on the way home – often tying into the reviews or a wee tipple to unwind with friends. Talk about the best hobby. I can cook, and rather love getting involved in the kitchen, it’s more a case of needing at least 3 more hours in the day. That in mind, when a lazy weekend morning beckoned and with the tea time treats challenge from Lavender & Lovage and The Hedgecombers, and then Belleau’s Simply Eggcellent (and pun-tastic) challenge beckoning, how could I refuse?

Bacon & Egg Toast Bowl Recipe - Brunch in under 20 minutes

This month the theme is Toasts (well, ‘Toast, on Toast and Toasted’ to speak better English). Toasts are more my weekend style, domestic chaos rather than domestic goddess. Almost. My husband’s eyebrows almost shot through his forehead when he’d realised that even the iron was cooling down… until he fell about laughing, having added two and two together, realising I had ironed a backdrop for the ensuing blog post photos. Aliens hadn’t quite replaced his Kiwi wife, and there were many, many dishes to be done.

 Egg & Toast Bowls (Bacon recommended, but entirely optional)

Bacon & Egg Toast Bowl Recipe - Brunch in under 20 minutes

Ingredients (per breakfast bowl – I recommended two if you’re eating them solely)

  • 1 bacon slice (depending on how bad the hangover is)
  • A scattering of cherry tomatoes, mushrooms (etc…)
  • 1.5 slices of thick bread – the softer the better, and if you’re making them for me, crusts off please!
  • 1 TBSP of cheese
  • 1 TBSP of your favourite sauce or chutney
  • 1 good sized egg
  • Salt & pepper to taste

Method

  1. Preheat your oven to 180°C (and pop in accompaniments to begin warming such as hashbrowns, left over roasties…)
  2. Cut your bacon into roughly thumb length and width size pieces (being accurate isn’t nessecary) before lightly frying in a pan for 3-4 minutes (just until beginning to slightly brown). Set aside for a moment.
  3. Add any cherry tomatoes halved, mushrooms etc. and slightly sweat in the pan.
  4. Pull out ramekins or muffin trays and lightly grease.
  5. Take the slice of bread and use to line the base and sides of the ramekin. Use the half to patch repair any gaps and feel free to press the bread against the walls firmly, creating room for the tasty bits.
  6. Add the cheese, bacon, sauce, vegetables before cracking your egg in – one-handed Jamie Oliver flourishes totally optional. 
  7. Salt & Pepper to taste.
  8. Pop in the oven for 15-18 minutes or until the white appears to have set.

* Pro tip: Word on the street is for properly Delia-esque presentation and properly dippy egg yolks, separate the white & yolk, adding the white on it’s own initially. About 10 minutes into cooking, as the whites are just beginning to go white, add the yolk.


I definitely need to cook more often – maybe this weekend we should have dessert porridges, autumnal pumpkin smoothies, or breakfast cake. Ah, who am I kidding? It’s going to be Toast bowls again – this time with Mince and cheese a la Kiwi style! Domestic goddess here I come!

Tea Time Treats

  Simply Eggcellent

What’s your favourite toast recipe/combo?



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