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Easy egg and bacon loaf recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Effortless oven-baked recipe, best enjoyed warm. Delicious!
Ingredients:
  • 1 Pane Di Casa bread
  • 4 bacon rashers, chopped
  • 2 Free Range Eggs, hard-boiled, coarsely chopped
  • 6 Free Range Eggs, extra
  • 125ml thickened cream
  • 20.00 ml finely chopped chives
  • 20g parmesan
  • 1/2 bunch asparagus, woody ends trimmed
  • 50g fetta, crumbled
  • 120g pkt Baby Spinach & Rocket
  • 1/2 red onion, thinly sliced
  • 1/2 bunch radishes, thinly sliced
  • 25g parmesan
  • 60ml french salad dressing
Instructions:
  • Preheat your oven to 180°C and line a baking tray with parchment paper. With a serrated knife, slice off the top third of the loaf. Hollow out the center, leaving a 1cm-thick shell. Transfer the shell onto the prepared tray. (For ideas on using the leftover bread, refer to the tip on the other side.)
  • Fry the bacon in a non-stick pan over medium heat, stirring occasionally, until golden and crispy, about 5 minutes. Drain on paper towel-lined plate.
  • Place the crispy bacon and boiled egg inside the bread shell. In a medium bowl, combine extra eggs, cream, chives, and grated parmesan. Season with salt and pepper. Pour this mixture over the bacon and egg in the bread shell. Add the asparagus on top and sprinkle with crumbled feta. Bake in the oven for 45 minutes until golden brown and fully set. Let it cool for 5 minutes before serving.
  • In a large bowl, mix together the spinach, rocket, onion, radish, and shaved parmesan. Drizzle with dressing and toss to combine. Cut the loaf into 2cm-thick slices and serve with the salad.

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