Cut the buns in half and spread with pineapple jam, then serve alongside the scrambled eggs and bacon.
Topoi Buns with Pineapple Jam, Coconut & Red Chilli Scrambled Eggs & Crispy Bacon
Ingredients
- Coconut & Red Chilli Scrambled Eggs & Crispy Bacon
- 200 g Eskort Rindless Streaky Bacon
- 8 eggs
- 60 ml (¼ C) coconut cream
- 1 red chilli, chopped
- 45 ml (3 T) butter
- 60 ml (¼ C) pineapple jam
- Salt and pepper, to taste
- Topoi Buns
- 500 ml (2 C) cake flour
- 125 ml (½ C) light brown sugar
- 10 ml (2 t) baking powder
- 1 egg
- 1 pinch salt
- 125 ml (½ C) milk
- 45 ml (3 T) oil
- Allergens
- This recipe contains dairy (lactose) and wheat (gluten).
- Substitutions
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
- Milk (lactose): Use coconut milk or your preferred non-dairy milk.
- Cake Flour (gluten): Use gluten-free flour.
Method
- Coconut & Red Chilli Scrambled Eggs & Crispy Bacon
- Fry the diced bacon in a pan over high heat until crispy.
- In a separate pan, melt the butter over moderate heat.
- Add the eggs and chilli to the pan, then scramble.
- Pour in the coconut cream and remove from the heat.
- Topoi Buns
- Fill a large pot with water and bring to the boil.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- In a separate bowl, beat the egg and milk together.
- Combine the wet and dry ingredients, and knead until a smooth dough forms.
- Shape the dough into balls and coat with oil.
- Carefully place the dough balls into the pot of boiling water and cook for 5 to 8 minutes.
Serve
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