This recipe was inspired by my mother, who used to make a breakfast dish for us when we were children which we called “all in the oven”.
She would cook a full English breakfast for us in individual oven proof dishes, and serve it as a complete meal on a Sunday morning. This is a variation of the concept, with an egg and bacon breakfast served in a roll! Not dissimilar to a lunch once served in the Swiss mountains, which was a beautiful lentil soup, instead of being served in a bowl, served inside a hollowed out round crusty loaf. The options are endless and if you are vegetarian, just omit the bacon.
4 Crusty dinner rolls
4 large eggs
4 rashers cooked streak bacon, cut into strips (optional)
4 cherry tomatoes
Salt and freshly milled pepper
Sprigs of parsley to garnish (optional)
WHAT TO DO:
Preheat the oven to 200°C or Gas Mark 6. Slice of the top of each dinner roll and gently remove some of the bread until there is a whole big enough to accommodate an egg, a few strips of bacon and two halves of a tomato. Arrange the rolls on a baking sheet. Reserve the tops.
Scatter in some of the cooked streaky bacon, evenly divided in each of the rolls, and two halves of a cherry tomato. Then crack the egg into each roll, and season with salt and freshly milled pepper.
Bake in the oven until the eggs are set and the bread is toasted, for around 20 minutes. After 15 minutes pop the tops of the rolls on to the baking sheet so they crisp up too.
Let the eggs stand for a couple of minutes before serving, with the tops to the side, garnished with some parsley.
TIP: If you are vegetarian, leave out the bacon, and sprinkle with vegetarian style parmesan cheese or cheddar cheese if preferred, before cooking
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