Egg and bacon breakfast parcels

    Egg and bacon breakfast parcels

    8saves
    25min


    1 person made this

    About this recipe: If you want to give someone special in your life a treat, this recipe combines all the great ingredients of an English breakfast in one neat serving. Just watch their face when they cut into it and the egg yolk oozes out. Makes 6 which should feed two or three people.

    Ingredients
    Serves: 3 

    • 1 large onion
    • 6 rashers back bacon
    • 100g button mushrooms
    • 50g chorizo sausage
    • oil, as needed for cooking
    • 4 to 6 tablespoons butter
    • 10 slices bread
    • 100ml crème fraîche
    • 6 medium eggs
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to approx 200 C / Gas 6.
    2. Chop the onion, bacon, mushroom and chorizo. Shallow fry in oil for 5 to 10 minutes until soft.
    3. Lightly butter 6 slices of bread and the remove crusts. Gently press butter side down into 6 individual mini-loaf tins or muffin tin to make six surprises.
    4. Spoon one tablespoon of crème fraîche into each unit and divide the fried onion mixture between the six units.
    5. Carefully break an egg in each unit. Season to taste. Lightly butter the remaining slices of bread and remove crusts. Cut to fit 6 lids for each unit, butter side up. Seal by gently pressing down and tucking bread into sides.
    6. Bake in centre of hot oven for 10 to 15 minutes. Longer if you prefer your egg yolks cooked through rather than runny.
    7. Remove from oven. Place plate on top on top of loaf and flip over (invert) to remove cooked surprise. This may need a gentle tap with a wooden spoon.
    8. Don't worry if it leaks a bit. Just serve it hot and enjoy!

    Tip

    If you are feeling really fancy you can substitute Hollandaise sauce for the crème fraîche. My daughter likes grated cheese in there as well.

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    Reviews (1)

    0

    This is the best breakfast recipe I ever tried. It's easy and if you get it right the mixture of tastes is fantastic - 04 Nov 2013

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