Bacon and egg bunny chow

Bacon and eggs like you've never tasted them before, not just a breakfast meal.
 
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Recipe from: 07 December 2011
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • fresh crusty bread rolls
  • cubed bacon (or a smoked meat of your choice)
  • grated parmesan
  • grated pecorino cheese
  • thyme
  • salt and pepper to taste
  • a sprinkle of smoked paprika or cayenne pepper
  • eggs
Servings: Change Serving
 
 

Method

 
Pre-heat your oven to 180°C.
Cut the top off and hollow out each bread roll
Place a few sprigs of thyme and some parmesan cheese in the bottom of each hollow bread roll.
Fry some cubes of bacon until crispy on the edges.
Break an egg or two into the roll (if you have big rolls you can break 2 in)
Top each egg with some cubes of meat and some grated cheese
Season with salt, pepper, some smoked paprika or chilli and some thyme or rosemary and pop them onto a tray into the oven until they have crisped up nicely and the cheese on top has melted.

You can adjust the filling to suit your taste; here are a few delicious combinations.
 
Eggs, cheese, chilli, basil or coriander
Eggs, fried mushrooms, cheese
Eggs, salmon, cream cheese, black pepper, herbs
Eggs, bolognaise pasta sauce and cheese
Eggs, salmon, avo, mascarpone, caviar (don’t put the caviar into the oven – use only as a topping)
Eggs, cherry tomatoes, cheese, chilli, pancetta, basil
 
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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