29 April 2015 / 4 Comments

Breakfast bread bowls

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I do love Spring,you know?All its beautifuly vivid colours and fresh flavours.Everything around is waking up,ready to bloom,and so am I.Finally.The days lenghten only by a couple of hours and I no longer drag myself out of bed.Instead,I spring out with the first signs of sun rays bashfully peeking through the curtains.It feels soooo great!Slow and longer mornings,exactly how I like them.Although it’s still too cold to sit outside early in the morning,I wrap myself in a blanket I enjoy my first cup of tea on the patio with bare feet,listening to the silence and waiting for my breakfast to cook in the oven.
I’ve realized everything has changed around me.Everyday seems the same but when I look back everything is different.I wish some things stayed the same but I think I’ve learn to accept that life is constantly in motion, and changes are its inevitable part.What it would be like if my world always looked the same?I can’t even imagine it.Can you?Or if I wasn’t able to change my mind or my opinion.That would be terribly traumatic…After all,every change brings a new learning lesson and make us who we are.

Somwhere deep down I only hope that one thing will never be different-the way I celebrate my mornings.Those little things like a warm cup of tea,a kind smile of someone we care about and breakfast shared together are the big things really.

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I’d come across bread bowl’s recipe few times when I was flicking through Pinterest,and I’d always wanted to make them,but It wasn’t until I saw them on Marianna’s blog when I thought it’s time for my own ‘customized’ breakfast bread roll.
I chose mushroom,garlic and rosemary filling with a slice of mozzarella for this recipe but you could use any of your favourite ingredients.Parma ham and sun dried tomatoes?Spinach,lemon and ricotta maybe?
Whatever your choice it’s a recipe you will go back to.

Enjoy and have a lovely day xxx

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for 6


6 wholegrain bread rolls(*scroll down for the recipe)
4 tablespoons butter,melted
150g chestnut mushrooms,sliced
1-2 garlic cloves,rushed or chopped
1-2 springs of fresh rosemary,chopped
1 medium buffalo mozzarella,thinly sliced
6 eggs
3 cherry tomatoes,sliced
sea salt
black pepper

few rosemary springs for garnish


Preheat oven to 190C. Slice the top off from each bread roll and gently hollow it,leaving the edges quite thin but  unbroken. Arrange on a baking tray.

Place 1 tablespoon of melted butter onto a frying pan with mushrooms,garlic and rosemary.Season with salt and pepper.Fry until mushrooms are cooked.Remove any remaining water.

Brush the inside of the bread rolls with melted butter,place the mushrooms at the bottom of each roll,following with a thin slice of mozzarella.Crack an egg into each roll,top with couple of tomato slices.Season with salt and pepper,and add a small spring of rosemary if you wish.

Bake for around 30 minutes.

Serve warm with some salad.
Notes:You can dry remaining bread(flesh and tops) for breadcrumbs or feed the birds 🙂


for 6

18g fresh yeast
1 tablespoon honey
200g white bread flour
140g wholemeal spelt flour
200ml tepid water
1 teaspoon salt
1 tablespoon Provençal herbs
2 tablespoons virgin olive oil

1 egg – beaten
2 handfuls of different seeds


Crumble fresh yeast in a small dish,add honey,around 60 ml tepid water and couple tablespoons of white flour.Mix well,cover with cotton tea towel and let it work for around 10-15 minutes.When the mixtures raises and get foamy it’s ready.Sift the flours and salt in a bowl, add olive oil,yeast mixture and the rest of lukewarm water.Mix with a wooden spoon, when the mixture comes together start kneading it using your hands.Add some more flour if the dough is too sticky.Knead for around 5-10 minutes until the dough is very soft.(trust me you will feel the difference). Cover the bowl with a cotton tea towel and place it to rise somewhere warm, but NOT hot, until dough has doubled in size – it takes around 1-2 hour.(remember that the dough doesn’t like draughts!)When the dough doubled in size, put it on a lightly floured surface and knead for another 2-3 minutes,tear it into 6 pieces of around 120g each.Roll them into small balls and place on a baking tray lined with baking paper.Remember to leave spaces between them as they will raise.Cover with tea towel again for 30 minutes.Preheat the oven to 190 C.Brush each roll with beaten egg and sprinkle generously with seeds
Bake for around 25-30 minutes.




  1. Bea, I love, love these photos and styling! Bread also looks amazing, you did a wonderful job, well done!

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