Another recipe from my latest show, Rachel Khoo’s Kitchen Notebook Melbourne on SBS. This is a really easy dish to put together with a few simple ingredients. It’s perfect for any time of day – breakfast, lunch, dinner or even a midnight snack. You don’t have to used sliced white bread for this – just use whatever you have hanging around at home and even better if it’s a few days old. And it wouldn’t be a Khoo recipe if there wasn’t some cheese involved! You can easily make this dish vegetarian by just leaving out the bacon and using a vegetarian–friendly cheese.
Egg and bacon bread bake
Preparation time – 20 minutes
Cooking time – 45 minutes
250 g smoked streaky bacon, cut into 1 cm slices
1 loaf white sliced bread, crusts on
125 g cream cheese, softened
200 g frozen spinach, defrosted
100 g cheddar cheese, grated
250 ml (1 cup) double cream or crème fraiche
5 large eggs
50 ml milk
½ tsp salt
½ tsp freshly ground pepper
6 large eggs
2 tbsp olive oil
Place the bacon in a non-stick frying pan over medium heat and cook for 5 minutes or until lightly coloured. Remove from the heat and set aside.
Meanwhile, spread the cream cheese on one side of each slice of bread, then cut in half diagonally.
Squeeze out the excess liquid from the spinach, then scatter most of it over the base of a baking dish about 20 cm x 30 cm. Scatter a handful of the cheddar over the top. Arrange the slices of bread in the baking dish overlapping at an angle (like dominoes) with the crusts pointed upwards. The slices should be nice and snug and they don’t have to be perfectly arranged.
Place the cream, eggs, milk, salt and pepper in a bowl and whisk until well combined. Stir in half the remaining grated cheese, then pour over the top of the bread, lifting up some of the slices to let the egg mixture seep in. Tuck the bacon between the bread slices and scatter the remainder over the top. Tuck the remaining spinach in between some of the slices, then scatter with the remaining cheese. Stand at room temperature for 15-20 minutes to allow the custard to seep into the bread.
While the bread bake is soaking, pre-heat the oven to 200ºC. Bake for 35-40 minutes, until golden and crispy. Set aside to cool slightly – this will make it easier to cut.
To serve, heat 1 tablespoon of olive oil in a large frying pan over medium heat and fry half the eggs for 3 minutes or until cooked to your liking. Place a lid on top if you want to white very set. Remove from the pan and set aside, then repeat with the remaining oil and eggs. Cut the eggy bake into 6 even rectangles and place one on each plate. Pop an egg on top of each slice and serve immediately.
*Covering the egg with a lid when you are frying the eggs is a great way to set the whites without over-cooking the yolks and needing to flip them over. The bread bake can be made up to 2 days ahead and reheated in a 160ºC oven for 20 minutes.
This recipe originally appeared on Rachel Khoo’s Kitchen Notebook Melbourne. The show will be airing world wide later in the year.