Bacon and Egg Breakfast Baskets
photo by SharonChen
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 soft hamburger buns
- 3 slices bacon, chopped
- 1 onion, sliced
- 3 tablespoons butter or 3 tablespoons margarine
- 2 teaspoons Worcestershire sauce
- 6 eggs
- seasoning
- 250 g cheddar cheese, grated
directions
- Cut a slice from the top of each bun reserving the tops.
- Hollow out each bun, being careful to leave a thick shell.
- Saute bacon and onion in pan; place on absorbent paper to drain off any excess oil.
- Melt the butter in a saucepan; stir in the Worcestershire sauce.
- Brush the inside of buns with the half the butter mixture.
- Carefully break an egg into each bun.
- Spoon bacon and onion mixture over eggs.
- Season eggs; top with grated cheese; replace the bun lids.
- Brush each of the bun lids with the remaining butter.
- Bake in oven at 200 degree Celsius (400 degrees Fahrenheit) for 15 minutes or until eggs have cooked.
Reviews
-
Terrific weekend breakfast. We loved the Worcestershire/butter flavour, it went so nicely with the bacon! 200C is 400F for other chef's future reference. It is a great change from bacon and eggs, and I will be making this again! I think some sweet red pepper (capsicum) added to the onions and bacon would be terrific! Thanks for posting!
-
Three of us have just scoffed one of these each for lunch and it was thumbs up all round. Used jumbo wholemeal rolls (or mini cobs as I call them) and melted the butter and lancanshire relish sauce (didn't have worcestershire) in the microwave, otherwise proceeded as directed. Thank you Tisme for a keeper. Made for Edition 2 - Make My Recipe - game of tag.
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RECIPE SUBMITTED BY
Tisme
Australia