Brunch in a bun : chorizo and egg roll

Brunch in a bun : chorizo and egg roll

Who doesn’t love a good weekend brunch? Starting your day with a warm breakfast, a good cup of coffee and the daily news or a good book is hard to beat.

Either it be a good old British fry-up or its North American sister, it’s a guilty pleasure I like to, once in a while, indulge in. But with the timing needing to be perfect, dishing up 6 or 7 items on a Sunday morning can be more stressful than enjoyable.

So, to truly enjoy my morning, I favour the egg sandwich. It’s a brunch in a bun. And with everything baked in the roll, it’s pretty much washing up free, making it one of my preferred version. I hope you’ll give this a try this weekend.

-Step 2-

Slice the top of the bun off and pinching out the center crumbs of the bread. You want to create a nice little nest for the meat and egg to go in. The walls of the “bowl” should be about 1 cm thick.

-Step 3 and 4-

Lining the inside of the roll with the chorizo, or any other meat, first acts like a waterproof lining and will prevent the egg from being soaked by the bread. So try to cover each little crooks and crannies.

-Step 4 and 5-

Wrapping the roll in foil protects the bread and prevents it from getting too toasty.

The beauty of this recipe is that it leaves you with no washing up to do after you lazy morning brunch (well apart from the grater and your coffee mug). And you really can put whatever you want in it. How about a vegetarian version: Avocado and egg roll with some crumbled feta?

Brunch in a bun : chorizo and egg
Serves 1
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 Bread Roll, bun (I used a tiger bread roll here)
  2. Butter
  3. 4 slices of Chorizo, or any other meat
  4. 1 medium Egg
  5. a few grates Cheddar cheese
  1. urn the oven on to 350F/180C.
  2. Slice the top of the bun off, about a third of the way down, and remove the center crumbs by pinching them out.
  3. Butter the bread and line the inside of the roll with the chorizo.
  4. Crack the egg in, season with salt and pepper and top with some grated cheese.
  5. Put the top back on and wrap in foil. Bake in the oven for 25 minutes for a soft set yolk (the cooking time will vary on a few things, see tip below, so keep an eye on it)
  6. Rest the roll for a few minutes unwrap to avoid burning your mouth but enjoy as soon as you can.
  1. I recommend using a smoky meat in you bun. There’s nothing like bacon with eggs but this lovely cut of meat needs to be pre-cooked and that just defeats the purpose of this recipe. Some smoked ham would be lovely though.
  2. The cooking time was calculated based on the use cold eggs, straight out of the fridge. If you keep your eggs on the counter (likes it’s done here in the UK) or if you can remember to take them out the night before you will probably save about 10 minutes of cooking time.
  3. Don’t have foil at home? Some wet parchment paper will do the job.
Singly Scrumptious


  1. Marie-Eve

    So cool!! Never saw it done in bread… Looooove the idea!!

    • Andree-Anne

      Merci Marie-Eve! It’s great too when you need to feed a big bunch, they can all bake in the oven at the same time.

  2. This is seriously such a good idea! Definitely need to make the recipe.. I love the idea of stuffing a bun!

    • Andree-Anne

      Thanks Thalia! I hope you’ll have try 🙂

  3. Clem & Max

    Tried it today….soooo good !! We loved it ! (We did it with speck ham instead of chorizo ! Excellent !) Bravo !! 🙂

  4. Clem et Max

    Tried it today…soooo good !! We loved it ! (We did it with speck ham instead of chorizo ! Excellent !) Bravo !! 🙂

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