Brunch in bread

Brunch in bread
This is a nifty way to serve eggs and bacon, layered up inside a crusty roll
Serves 4  / 
Prep 10 minutes  / 
Cook 30 minutes

Ingredients

250g Co-op baby plum tomatoes, halved
½ tsp dried oregano
1 tsp Co-op olive oil
4 rashers Co-op Irresistible British dry cured bacon, thickly sliced
4 Co-op crusty white rolls
50g British baby spinach
40g Co-op Irresistible Somerset vintage Cheddar, coarsely grated
4 Co-op British eggs
Basil leaves, to serve

Method

Preheat the oven to 220℃/fan 200℃/Gas 7

Place the tomatoes, cut-side up, on a baking tray and sprinkle with the oregano and oil

Bake for 10 mins on the top shelf

Heat a nonstick frying pan over a medium-high heat and fry the bacon for 5 mins, until golden brown, tossing often

Cut an 8cm diameter circle in the top of each roll and pull out the bread inside to create a bowl

Keep the lid and blitz the excess bread into breadcrumbs to freeze for later use

Stuff a handful of the spinach into each base and press down well

Layer with the roasted tomatoes, Cheddar and finally the bacon slices

Press down gently

Line a baking tray with foil and set the bread bowls on top, with the lids alongside

Carefully crack an egg into each one and bake in the oven for 15 mins, until the eggs are cooked through with runny yolks

Sprinkle with a few basil leaves and serve with the toasted lids for scooping, if you like