Skill level:
Level 2
Preparation time:
20 minutes
Serves:
People
Video:
No
What you need
Ingredients
- 4 large square slices white bread, crust removed
- olive oil for brushing
- 4 rind rashes of smoked back bacon
- 4 large eggs
- 15ml spoon snipped fresh chives
- 15g lightly salted butter
Equipment
- scissors
- pastry brush
- rolling pin
- chopping board
- deep-sided muffin pan or mini pudding basin
- measuring jug
- fork or whisk
- saucepan
- wooden spoon
- measuring spoons
What you do
- Preheat the oven to 190°C/gas mark 5. Using a rolling pin, roll each
slice of bread very flatly then lightly brush each side with a little
oil. Press each bread piece into a deep-sided muffin pan or a mini
pudding basin at an angle so that the bread forms a flower shape.
- Cook in the preheated oven for 5–8 minutes or until crisp and
lightly browned and the baskets holds their shape when lifted from the
pan.
- Meanwhile, preheat a grill to medium and then cook the bacon for 3–5
minutes or until thoroughly cooked. Then, using a pair of scissors, cut
each rasher into small dice.
- Beat the eggs together with the chives in a jug. Melt the butter in
a medium saucepan over medium heat until foaming, then add the egg
mixture and diced bacon using a wooden spoon.
- Cook, stirring constantly, for approximately 3–5 minutes or until
lightly scrambled. Taste and season if necessary.
- Place the bread baskets on serving plates then divide the egg and
bacon mixture between the baskets and serve immediately.
Do not leave the filled baskets to stand for long
because the bread will go soggy.
