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You may have heard the saying: “Eat breakfast like a king, lunch like a prince and dinner like a pauper.”

Not sure where it came from but on the weekend it works!

During the week I tend to eat a quick breakfast at my desk at 6:30am and so look forward to the weekend (or public holidays) when I can have something a little more luxurious!

Usually my husband is in charge of weekend breakfasts, whether it be scrambled eggs, scrambled eggs with smoked salmon, eggs and bacon or eggs benedict. (Yes, we use a lot of eggs in our house!) He is the master of weekend breakfasts – one area of cooking that he excels in.

Occasionally I feel the urge to try something new.

Like egg and bacon scrolls.

I came up with this idea after making cheese and Vegemite scrolls for our son for school.

The basic recipe is:

Heat oven to 200°C. Sift 2 cups self-raising flour. Rub in 30g chopped butter. Add 1 cup buttermilk. Knead dough on a floured surface and roll out to a rectangle about 24 x 30cm.

That’s the basic dough recipe and then you can add anything else you like.

For the cheese and Vegemite scrolls, you’re meant to spread on Vegemite and sprinkle with ¾ cups of cheese. Roll up tightly and cut into slices about 1cm thick. Place on a tray, flatten slightly and brush with more buttermilk. Bake 15-20 mins.

For my egg and bacon scrolls I made soft scrambled eggs (made with 8 eggs) and fried 4 rashers of diced bacon. Spread out the eggs on top of the dough and sprinkle the bacon on top.

Roll, flatten and brush with buttermilk. Bake 15-20 mins.

They were very nice with a cup of tea and my husband added a dash of Canadian maple syrup – he loves to mix sweet with savoury!

This is just one simple recipe and I’m looking forward to trying many variations.

If you try this recipe with your own variation, please let me know what you make!

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