Soda bread // Egg & bacon baskets


So you’ve had the first half of mumma’s breakfast, here’s the second instalment!
This is a serious amount of food for one breakfast, but we had dinner booked at the Oblix, which is on level 32 of The Shard, and we wanted to make sure we wouldn’t eat lunch! (And it’s lucky we did: the sliced yellow tail with coriander seeds and chillies which I had for my starter was one of the best things I’ve ever eaten.)
I’ve never made soda bread before, which is kind of surprising considering I have very fond memories of my Irish grandmother making it. I love recipes with history, and for our family this has lots: my mum also remembers making this with her nan, who came over from Ireland before the start of WW2.
I was so surprised at how easy this was. No kneading, no rise – this really is a great bread to make from scratch for an early breakfast. And it also freezes beautifully if you don’t manage to finish it all.
These egg and bacon baskets have been doing the rounds on Pinterest for a while, but you really need to try them. They’re brilliant for a quick lunch and perfect if you’re cooking for quite a few people. I don’t really like egg white, but the feta on top of these plus the saltiness of the bacon totally changes the flavour, and they’re also great cold for a lunch to take out.

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For the soda bread, you will need:

340g plain wholemeal flour
340g strong white flour, plus extra for dusting
45g butter, softened, plus extra for spreading
2 tsp bicarbonate of soda
1Ā½ tsp salt
1 tsp cracked black pepper
625ml buttermilk (or just add the juice of half a lemon to the same amount of whole milk and let it sit for 10 minutes if you can’t find buttermilk)
A sprinkling of oats

For the egg and bacon baskets, you will need (for 6):

6 rashers streaky smoked thick cut bacon
6 eggs
6 tsp feta cheese
Salt and pepper

To start the soda bread, preheat the oven to 200 degrees. Mix the flours, butter, bicarb of soda, salt and pepper in a bowl. Add the buttermilk, and mix using your hands until throughly combined. Place the dough onto a greased baking sheet, sprinkle with flour and shape to a round shape. Sprinkle the top with oats and place the baking sheet in the oven for 45-50 minutes, and then cool on a wire rack.

To make the baskets, line the holes of a muffin tray with one rasher of bacon around the outside. Crack an egg in the middle, season, and sprinkle the feta on top. Bake in the oven for 20 minutes. Use a small palette knife or knife to pop the baskets out.



  1. Pingback: Mackerel Pate « The City Girl's Kitchen

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