Baked bacon and egg breakfast

Baked bacon and egg breakfast

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 12 minutes
  • Woolworths Brut Sparkling Wine Non-Vintage


  • Olive oil, for brushing
  • 4 slices bread
  • 4 Roma tomatoes, halved lengthways
  • Sea salt and freshly ground black pepper
  • 8 rashers spiced, dry-cured back bacon
  • 4 large free-range eggs
  • Chives, snipped, for sprinkling

Cooking Instructions

Preheat the oven to 200°C.

Grease 4 large muffi n pans with oil. Brush the bread on both sides with oil and arrange on a baking tray.

Brush the tomatoes with oil and place, cut side up, on the baking tray. Season with salt. Line each muffin pan with 2 rashers of back bacon, fat side up.

Break an egg into each one. Bake for 10 minutes, then turn the bread and bake for another 2 minutes – the eggs should be just cooked, ever so slightly soft, and the bread crisp and golden.

Very lightly season the eggs with salt and twist a little pepper over the tomatoes and eggs.

Transfer the bacon and egg to a slice of toast and serve with the tomatoes and a sprinkling of chives.


TASTE’s take:

Make the ever-so-popular breakfast as hassle-free as possible. Simply pop it all into the oven and serve with a smile.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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