Recipe for breakfast toast pots with chorizo sausage and bacon


250 g bacon, roughly chopped
75 g chorizo sausage, chopped (optional but delicious)
1 cup cherry tomatoes, halved (or the equivalent amount of any tomatoes)
1 Tbsp chopped fresh basil
salt and freshly ground black pepper
4 slices fresh bread
2 Tbsp olive oil
4–8 eggs (depending on whether each person would like 1 or 2)
small handful fresh basil leaves

How to

For the cake fingers:
Preheat the oven to 200 °C. Fry the bacon and chorizo in a heavy-bottomed frying pan on medium–high heat for 2–3 minutes and then add the tomatoes, chopped basil and a pinch of salt and freshly ground black pepper. Cook for a further 2 minutes and then remove the pan from the heat and set aside.

In the meantime, remove the crusts from the bread and gently roll out the slices with a rolling pin until about half their thickness. Lightly brush one side of each slice with olive oil. Place each slice, olive oil side down, into an individual ramekin and push down gently so that it ‘lines’ the dish.

Divide the bacon mixture between the ramekins, top each with 1 or 2 raw eggs and then place all the ramekins in the oven, covered with a sheet of tinfoil. Bake for 7–10 minutes or until the eggs are cooked to your liking. Remove the toast pots from the ramekins, top each with some fresh basil and serve immediately.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.