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.
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to approx 200 C / Gas 6.
Chop the onion, bacon, mushroom and chorizo. Shallow fry in oil for 5 to 10 minutes until soft.
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.
Spoon one tablespoon of crème fraîche into each unit and divide the fried onion mixture between the six units.
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.
Bake in centre of hot oven for 10 to 15 minutes. Longer if you prefer your egg yolks cooked through rather than runny.
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.
Don't worry if it leaks a bit. Just serve it hot and enjoy!
If you are feeling really fancy you can substitute Hollandaise sauce for the crème fraîche.
My daughter likes grated cheese in there as well.