Submitted by amanda markham
Breakfast Cob Loaf
Serving: 2
Ingredients
- 1 large cob loaf
- Half tin baked beans
- Baby spinach leaves
- 3-4 rashes rindless shortcut bacon
- sliced mushrooms
- Cherry tomatoes
- 4-5 eggs
- Grated cheese
- Salt & pepper
- Parsley (optional)
Instructions
- Slice the top off cob loaf and scoop out insides.
- Layer baked beans, spinach leaves, bacon, sliced mushrooms, halved cherry tomatoes, eggs (I used 3 full eggs and 2 extra yolks only).
- Season with salt and pepper. Add grated cheese and top with some fresh parsley.
- Line SC with baking paper. Place cob inside and cook for 2 hours on high, with a tea towel under lid to stop condensation.
Tried this recipe?Scroll Down To Share What You Think
Do you scramble the eggs before adding them? Or just crack them into the cob loaf?
You could do either but I believe original recipe refers to them whole when they go in 🙂
Cooked up well. Crust nice and crispy. Just needed to cook for a bit longer as whites of egg were not quite cooked
I forgot the rating on my last submit for this recipe
What a brilliant way to make an easy breakfast for four! The whites of the eggs weren’t fully cooked so I will cook the dish a little longer next time.
Tasty but a bit fiddly and didn’t go far. Guess I need a bigger loaf. LOL!