Breakfast heaven. Here’s a great way to kick start your day: eat your eggs and bacon inside your bread instead of on the side! Or on top.

Girlfriend passed on this recipe (I tweaked it) and I got seriously excited just reading the directions. It’s so clever. Get this; the bread itself is spiked with black pepper giving it a wonderful flavor and kick! As if that’s not brilliant enough, it’s also stuffed with crispy bacon and chopped up boiled eggs, then baked. Love it!

Of course you can do this with tons of different ingredients. Add some sautéed onions perhaps. Tomatoes? Bell peppers? Or what about a handful of cheese on top of the eggs and bacon?

Just knock yourself out. Not literally, of course—I can’t be held responsible for any kind of facial damage that comes from reading my blog. Just so you know.


Ingredients:

2 1/3 cups flour
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm water
2 tbsp oil
1 1/2 tsp ground black pepper
2 tbsp honey
4 hard boiled eggs
6 oz bacon
2 tbsp melted butter


Directions:

Boil your eggs for 9 minutes straight and let them cool off completely. Startle them with some cold water.

I’ve used my stand mixer for this but you can also do this by hand, if you’re brave enough. Combine the yeast and warm water—warm but still comfortable to touch.

Pour in 2 tbsp oil and 2 tbsp honey. Alternately you could use 1 tbsp granulated sugar.

Normally I would have used 1 1/2 tsp salt. But since we’ll be adding bacon as well, I opted for 1 tsp.

This makes big part of the flavor: 1 1/2 tsp ground black pepper. It won’t make it really spicy, it will just add a kick and loads of flavor.

Let the machine spin to combine it all and add 2 cups of flour. I gave the dough a 6 minute cycle.

After that I sprinkled 1/3 cup of flour on my cutting board and kneaded the dough by hand for a few extra minutes.



Then I had an epiphany! Wait a minute, why am I doing this? Isn’t this why I had a child?


So, I put the kid to work. About time he starts to pull his own weight around here after being a slacker for 4 and a half years.

Okay, so I love seeing those tiny hands in my photos. Sue me. He takes it so seriously.

Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 1/2 hours. I usually store it in my oven. Let the dough rise twice when using active dry yeast.

Now you have plenty time to fry up some bacon!

Lots and lots of it. Bacon makes the world a better place. Didn’t you know that?

Lightly butter a 10” round baking dish.

Peel and chop the eggs.

Crumble up the bacon. Nice and easy.

Oh, who am I kidding? Just dig your hands in there, go crazy and make sure to lick your fingers clean. That’s a very important step!

Once the dough has risen…

…it’s time to get back to work.

Flour your cutting board and roll the dough into a round big enough to overlap the sides of the dish by an inch or 2. Drape the dough over your rolling pin (like you would a pie) and transfer it to the baking dish. Fit the dough into the pan and gently push it down with your hand.

Place the chopped eggs around the edge leaving the center of the bread free.

And top with the crumbled bacon.

For the sake of photography I added a pinch of dried parsley. Feel free to add it as well or leave it out.

Fold the outer edges of the dough over filling. Don’t bother trying to do it perfect, a rustic look is prettier!

Nuke 2 tbsp butter.

Brush the butter all over the dough.

Until it looks all shiny and pretty. Let the dough rest for a while now giving you the chance to preheat your oven to 400F (200C).

Bake the bread for 20 to 25 minutes at 400F (200C) until golden brown and sounding hollow when tapped on.

Let the bread rest for about 10 to 15 minutes before cutting it. You can eat this bread warm, luke warm and cold.

Absolutely fantastic bread! It hit all the rights spots and my guys loved it!

Serve for breakfast, brunch, lunch or dinner, whatever you want. Heck, you can even bring it to a picnic or potluck and be the hero of the day!