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Breakfast Bowls

It's our most popular breakfast ever - find out why! - by Amy Sinclair
  • 22 Oct 2018
Prep: 15 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

Our Individual Breakfast Bowls are guaranteed to wow every single time!

Ingredients

4 mini cobb loaves or large bread rolls

4 tablespoons melted butter

4 rashers cooked bacon, each rasher cut in half

4 small handfuls baby spinach leaves

4 cherry tomatoes, finely sliced

1 cup grated tasty cheese

4 eggs

Salt and pepper

Avocado slices and cherry tomatoes for garnish

Method

  1. Cut the very top off each of the cobb loaves or large bread rolls - cut about 2-3cm from the top - and remove bread filling. 

  2. Place one tablespoon of melted butter into each of the bread loaves/rolls.

  3. Place two bacon pieces into each bread loaf/roll.

  4. Place a small handful of baby spinach leaves into each bread loaf/roll.

  5. Share cherry tomato slices between each of the bread loaves/rolls.

  6. Share the cup of grated cheese between each of the bread loaves/rolls.

  7. Break an egg into each of the bread loaves/rolls.

  8. Carefully place loaves/rolls onto a baking tray lined with aluminium foil and place in a 180 degree over for 15-20 minutes, until egg with cooked to your liking. 

  9. Serve each loaf/roll on a plate and top with salt and pepper. Garnish til avocado slices and cherry tomatoes. 

  • Easy Entertaining
  • Healthy-ish
  • egg breakfast recipes
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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