After sharing my Breakfast Bread Bowls on Facebook and Instagram and getting a whole lot of love (thanks, guys!) – I thought I’d share exactly how I did it.
I would normally practice a recipe and refine it a little before throwing it on the blog, but this one is so simple and really versatile too! I made one filled with lots of breakfast meat – bacon, sausage, haggis – and another with smoked salmon and crème fraîche.
Whatever you fill your breakfast bread bowl with, you’ll firstly need to turn on your oven to 180 degrees to preheat while you slice the top off of your crusty bread bun and hollow it out.
Keep your little bread lid though, it can act as a little soldier to dip into your runny egg yolk!
I also kept aside the hollowed out bread for the salmon bowl.
Once your oven is hot, drizzle your bread bowls with some oil and pop them in for about 8-10 minutes. In this time you can start making your filling.
For the meaty number:
I added pancetta, sausage meat and a slice of haggis to a pan with a finely sliced shallot, a garlic clove and a sprig of thyme.
For fresh smoked salmon:
In a separate pan I fried off a sliced shallot and added a handful of the leftover bread, torn into small chunks.
Once the bread bowls were nice and crispy, I switched the over to the grill setting.
I added the meat mixture to one bread bowl and topped with grated Gruyère cheese.
I tossed a small handful of Gruyère into my breadcrumb and shallot mixture once it had cooled slightly which was then stuffed into the second bread bowl.
Its important to leave room in the top for your egg to sit, so don’t over-stuff.
I popped both bread bowls into the oven for a couple of minutes to melt the cheese and then cracked a free range egg on top.
Another small sprinkling of cheese and then it was back under the grill for 3 to 4 minutes more. I also drizzled the bread lids with a little oil at this point and put them on the baking tray too to toast.
Once the eggs are cooked to your liking, take them out. The meat one was topped with some fresh thyme and black pepper – ready to serve.
For the salmon bowl, I added crème fraîche in a ring around the egg on the edge of the bowl and lined it with fresh smoked salmon. Finished off with cracked black pepper and some sea salt.
Served up with a brew, it was the perfect way to kick off a lazy Saturday morning.
I’d love to know if you try it, so please tag me in your pictures on Facebook or Instagram!
Lots of love, LB x