BACON, EGG & CHEESE BREAD BOWLS #FreeRange

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed.

These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls.

• Cut the top of the roll off and scoop out the middle to create a hollow.
• Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread. 
• Crack an egg (free range) and pour into hollow.
• Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella.
• Put the top back on and wrap with foil, then leave them in the fridge until you need them. 
• Pop them in the oven ... et voila!

A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

Pea and Ham Soup

Ingredients

2 tablespoons butter
1 onion, chopped
2 sticks celery
2 carrots, peeled, chopped
3 cloves of garlic finely grated
500ml chicken stock
300g split peas
300g thickly sliced ham or bacon diced
1 bayleaf
Salt and pepper

Method

STEP 1

Heat the butter in a saucepan and when lightly foaming gently cook carrot, onion and celery until softened, but not coloured.

STEP 2

Add garlic and then pour in chicken stock. Simmer until softened.

STEP 3

Add split peas and bayleaf and bring back to the boil. Simmer for about 1 hour.

STEP 4

Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.


Season with salt and pepper.