The Emergency Giant Breakfast Sandwich

by Barry Lewis


1Kg focaccia bread mix, plus ingredients as per package

10 large eggs

1tbsp butter for frying

60ml double cream

Salt and pepper to season

Handful fresh chives, snipped fine with scissors

16 smoked bacon rashers

16 slices cheddar cheese

1tbsp butter, melted

1tbsp poppy seeds

1tbsp sesame seeds

Picture the scene, you are hungry, like really, really hungry and want a filling breakfast in a hurry but you happen to have a bundt tin to hand and some other bits, well you could just well make a giant breakfast sandwich! Effectively a giant bagel made in a bundt tin with scrambled egg, bacon and cheese fusing it all together! Absolutely gorgeous! Like the other emergency XL recipe videos to date such as the Giant Peanut Butter Cup this one is attempted in a tin that most people would have in there house. It truly was very cheeky indeed and would be amazing for sharing!

How to make a giant bagel breakfast sandwich

First up check the ingredients on your bread mix, usually just oil and warm water is needed and make it in a large bowl to package instructions. Great the bundt tin with a little butter and cooking spray, making sure to grease the flute in the centre also.

Once the dough is mixed place it into the bundt tin and leave to double in size for around 40 mins. If it is too big, snip off any excess dough with scissors. Bake in an oven pre-heated to gas mark 4 / 350F /160fan/180c for a good 30 minutes, covering with foil if starting to catch too early. Check with a bamboo skewer it is cooked once done and there are no raw dough traces on the skewer. A good 30 minute bake should do it. Allow to cool fully in a tin. Once cooled use a bread knife to cut off the top of the bread in the tin flush with it to give you a nice straight edge.

Meanwhile make the filling, cook the bacon to your liking in a frying pan, grill or oven and allow to cool to one side.

Also make the scrambled egg, in a bowl beat together the eggs, add in the cream, chives and season well with salt and pepper. Melt the 1tbsp butter in a frying pan, add the egg mixture and cook over a medium heat using a spatula to slowly pull back the eggs as they cook and curdle up. Cook the eggs fully through until just done, turn off the heat and stir to break up any lumps.

Remove the giant bagel from the tin and slice in half again with a bread knife. On the top half of the bread, brush it with melted butter and add the poppy seeds and sesame seeds on top, the butter will help it stick.

Lay down slices of cheese all the way around the bottom half of the bread, then stack on the scrambled egg all the way around, then the bacon to cover the scrambled egg and place more cheese on top of the bacon. Put the lid on top and return the whole thing back to the oven to melt though, approximately 5 minutes just to fuse it all together with melted cheese!

Slice up whilst warm nice big chunks and serve dunked in ketchup or brown sauce if you wish. An amazing crowd pleaser, definitely for sharing but actually really easy and fun to make!