Bacon and Egg Breakfast Buns
There’s nothing better than a bacon and egg bun first thing – even better when it’s a brioche bun. Because mornings tend to be busy, I recommend you make the brioche dough ahead of time so it’s ready to go.
These buns, along with a cup of coffee, were part of my morning ritual when we had Tivoli Road Bakery: a soft brioche bun, crispy bacon and a runny egg. It was so satisfying – and even better with tomato kasundi!
Makes 12.
Ingredients 6
1 quantity brioche dough, see my brioche dough recipe
Egg wash
1 tbsp sesame seeds
To Assemble
12 bacon rashers
12 eggs
1 jar tomato kasundi, see my tomato kasundi recipe
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
Once you have proved the , you will need to shape and bake your buns.
Line two baking trays with baking paper. Tip the dough onto a lightly floured kitchen bench and divide it into twelve equal pieces, about 55 g (2 oz) each.
First, knock out any large bubbles in each piece of dough. The dough is now ready to be shaped into balls. To do this, place your dominant hand over a piece of dough and push it down as you move your hand in a circular motion, rotating the dough in your palm. Applying pressure as you shape the bun builds strength in the dough and makes it more taut. This should take about 30 seconds.
Repeat with the remaining dough pieces, placing them on the lined trays about 6 cm (2½ in) apart.
Loosely cover the tray with plastic wrap and prove at 22–24°C (72–75°F) for 1 hour, or until risen by half.
Preheat the oven to 170°C (340°F) about 40 minutes into the final prove. Pour about 150 g (5½ oz) water into a tray at the bottom of the oven.
After an hour, check the buns – they should wobble slightly when you shake the tray. Test the buns by gently pressing the surface. If your fingertip leaves a dent, they’re ready to bake, but if the dough springs back quickly, they need more time.
Lightly brush the buns with egg wash and sprinkle with . Bake for 12–14 minutes, turning and swapping the trays and removing the water tray halfway through.
The buns should be a deep golden colour and smell incredible. Transfer to a wire rack to cool for 10 minutes.
Meanwhile, cook the and fry the . Slice each bun in half horizontally. Spread a generous spoonful of over the bases, then layer with a rasher of bacon and a fried egg. Finish with the bun tops.
