Another incredible recipe found on


EGG IN BREAD

This beautifully simple breakfast idea opens up a world of opportunity and a flavour combinations... we create 3 to get you started... - Maple, bacon & thyme - Mushroom, rosemary & truffle oil - Avocado, sriracha, coriander and black sesame.

INGREDIENTS

Egg in Bread

Maple Bacon Version

Avocado Version

Mushroom Version

STEP-BY-STEP-GUIDE

SLICE AND CUT THE BREAD

Cut thick slices (about 2cm deep) of your favourite bread, making sure that the cut is straight and flat. If it isn't then the egg leaks out later! Cut a circle out of the slice with a a cutter, one that is about the same size as the height of your egg.

FRY ONE SIDE

Drizzle a shot of olive oil in a frying pan and over a medium heat fry the bread on one side for 1-2 minutes, until golden. Then flip over and crack in an egg.

LID IT AND COOK

Add about a tbsp of water into the hot water and close on a lid to create a little steam. Cook for 90 seconds to 2 minutes, until the whites of the egg are set, but the yolk is runny. (A little longer if your egg is straight out of the fridge).

MAPLE BACON VERISON

Grill rashers of bacon slowly until they crisp up, then cool and blitz to a crumb. Sprinkle the bacon crumb around the egg in bread before drizzling with maple syrup and finishing with sprigs of fresh soft thyme.

AVOCADO VERSION

Halve and de-stone an avocado, then scoop out the flesh and slice or dice. Lay on top of your egg in bread before squeezing over some sriracha sauce, dotting around some fresh coriander leaves and finishing with a sprinkle of black sesame seeds.

MUSHROOM VERSION

Pan fry some sliced chestnut mushrooms in a little olive oil before you cook your egg in bread. Add a sprig of rosemary to the pan along with salt and pepper as they cook. Dot the cooked mushrooms around the egg in bread, then finish with the warm slightly crispy sprig of rosemary and a drizzle of truffle oil.