My gluten free egg bread baskets with bacon crumble are the perfect weekend breakfast or brunch recipe, with plenty of fibre! Serve with roasted vine tomatoes.
Preheat the oven to 160'C. Take the two Genius Gluten Free Fibre Fest Deli Rolls and slice a very thin later from the top. Then, using a small knife, cut a well in the middle approx 2/3 down. Scoop the bread out and set to one side - you'll need this for the crumble topping.
Using a pastry brush, brush the inside of each well and the outside of the roll with the melted butter. Crack one egg into each hollowed-out roll. Sprinkle generously with salt and pepper and place in the hot oven. Cook for 20-30 minutes - 20 for a runnier egg. (Note: If you're roasting vine tomatoes too you can chuck these on the same tray and cook them all together).
On a second tray, lay out the streaky bacon. Place in the oven when there is 15 minutes cooking time remaining. You want the bacon to go crispy so it's best placed at the top of the oven. When the bacon has been cooking for 10 minutes, crumble the leftover bread onto the tray around it and place back in the oven for a further five minutes.
Once done, remove everything from the oven. Break the crispy bacon into small pieces and mix with the toasted breadcrumbs. Then crumble this over the top of the egg baskets along with the chopped chive. Serve hot.