A warming, comforting bake with smoked bacon and mature cheddar cheese in a crusty bread bowl.
Preheat the oven to gas 4, 180°C, fan 160°C. Heat a small pan and cook the bacon and onion for 10 minutes, until softened and golden. Add in the garlic for the last 2 minutes then tip into a bowl.
Meanwhile, cut the top off the bread rolls and remove the soft bread centres to make a hollowed out bread roll. Reserve the centre bread. Place the outside crust onto a baking tray.
Mix the onions and bacon with the tomatoes, eggs and most of the cheese. Season to taste and add in the parsley. Pour the mixture into the bread crusts and top with the remaining cheese. Cook in the oven for 20-25 minutes, until fully set and golden.
Serve with any leftover salad leaves and the sliced cucumber.
Tip - You can whizz the reserved bread centres in a food processor to make breadcrumbs and then freeze in a resealable bag, until needed.
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