Bread, Breakfast, Eggs
September 8, 2014
2 hrs 15 mins
1 large cob loaf
Half tin baked beans
Baby spinach leaves
3-4 rashes rindless shortcut bacon
Salt & pepper
1Slice the top off cob loaf and scoop out insides.
2Layer baked beans, spinach leaves, bacon, sliced mushrooms, halved cherry tomatoes, eggs (I used 3 full eggs and 2 extra yolks only).
3Season with salt and pepper. Add grated cheese and top with some fresh parsley.
4Line SC with baking paper. Place cob inside and cook for 2 hours on high, with a tea towel under lid to stop condensation.
Submitted by amanda markham
May 26, 2019
I forgot the rating on my last submit for this recipe
Cooked up well. Crust nice and crispy. Just needed to cook for a bit longer as whites of egg were not quite cooked
July 21, 2018
You could do either but I believe original recipe refers to them whole when they go in 🙂
July 20, 2018
Do you scramble the eggs before adding them? Or just crack them into the cob loaf?
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