A couple of years ago, I came back from a child free weekend (with Mr.Scott) in Zurich with two new dishes to post. The first recipe was a SCHNITZEL. The second was a total revelation to me. I thought I had seen it all, until the friends we were staying with produced this most wonderful breakfast dish. The only problem I had was coming up with a name that represented the dish correctly.
Breakfast in bread is a combination of bread filled with savoury breakfast ingredients which are baked together in a muffin tin. What I loved most about it is the lack of frying. All the ingredients get baked in individual muffin tin moulds in a very hot oven. It is also a healthy alternative to a fry up but with all the classic morning flavours. We were given both a meat and a veggie option, both were seriously good. If I had to choose one, I would go for the spinach, cheese and egg version. But, the smoky bacon and egg was excellent and I am sure that a smoked salmon, dill and egg mixture would work a treat too. The recipe comes from a friend of our friend who has lived in Zurich for a few years now. She is apparently a very good cook with many good recipes. This one is most definitely a winner!
Breakfast in Bread
Ingredients
- 12 slices Brown bread thinly sliced and crusts cut off,
- 12 slices Smoked streaky bacon/hot smoked salmon chopped into small pieces cooked
- 100 g Mature Cheddar grated
- 1 Bag baby spinach cooked lightly in butter & drained of excess water. This is for the veggie option.
- 12 Eggs
- Butter to grease the muffin tin with
Instructions
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Pre-heat the oven to 220 degrees,
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Grease a 12 hole muffin tin with butter,
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Cut the crusts off the bread and line each muffin hole with one slice of bread, pressing down firmly to ensure the bread comes all the way up the sides of the muffin hole,
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Place the pieces of cooked bacon/hot smoked salmon flakes and onto the bread base,
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If you are making the veggie versions, place a handful of the cooked drained spinach on top of the bread base,
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Add a layer of grated cheese,
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Crack an egg on top of each bread/muffin cup,
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Bake in the oven for 10 minutes. Check the eggs. They take between 8 and 10 minutes to cook- They should still have a runny yolk so you may want to go with 8 minutes to ensure a runny yolk (oven dependent),
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Add seasoning once they are cooked.
Recipe Notes
For the smoked salmon option, you would just replace the bacon pieces with cut up strips of smoked salmon and add chopped dill or chives for extra flavour.
You may like to add in some roasted cherry tomatoes or some garlicky mushrooms fried in butter. You could add chopped cooked sausage or even some chunks of fried chorizo and boiled new potatoes. The choices are endless!
cant wait to supprise my mum with this one. it looks great. thankyou for sharing with us!! x
Hi Kayleigh,
So glad you like it and I’m sure your mum will too!
MMMmmm!!! I love this idea. It would be a great moneyspinner for someone with a catering van.
A fry up on the go at car boot sales or at the match.
Hi Lisa,
Oh if only I had a van, I’d be down to Borough market quick as a flash!
These look so yummy I will have to try them this coming weekend.
Thank you for sharing the recipe 🙂
Hi Toni,
Thanks for your comment, they really are pretty tasty, honest!
We tried the bacon & egg ones & they tasted great!
However our tins weren’t big enough so we had egg overspill.
Have just ordered deeper tins & plan to make them again trying different fillings.