Recipe: How to make our sourdough eggy bread

Anita Atkins -
Recipe: How to make our sourdough eggy bread

One of our most popular dishes is our sourdough eggy bread served with smoked bacon and avocado. It’s such a favourite that we’ve seen various versions on social media of you making it at home, so we thought we’d share how to make the dish!


Eggy Bread mix

  • Eggs – 1
  • Poppy seeds – ½ teaspoon
  • Fresh thyme, finely chopped – ½ teaspoon
  • Whipping cream – 40ml
  • Whole milk – 100ml
  • Salt and pepper

Other ingredients

  • Two rashers of good smoked bacon (we use Devon Rose free range applewood smoked)
  • Good sourdough loaf (big piece!) – We use Hobbs House.
  • ½ an avocado
  • Vine cherry tomatoes (3 or 4)
  • Olive oil
  • Tabasco


  • Set the oven to 200°C.
  • Drizzle the cherry toms in olive oil and season (we add a little sugar too) and place in the oven for 10 minutes until starting to break down.
  • Mix all the eggy bread mix ingredients together and then slice the bread about 3cm thick.
  • Soak the bread in the egg mix for at least 5 minutes, turning and gently pushing to soak up the mix.
  • Cook your bacon until crispy
  • Heat a pan and add a knob of butter to it
  • Once the butter starts to bubble add the eggy bread and fry until golden about 3 minutes on each side.

To Serve

  1. Once the eggy bread is cooked cut in half on the diagonal and place on plate over lapping each piece.
  2. Top with the sliced avocado then the bacon and the roasted vine cherry tomatoes on top.
  3. Drizzle with olive oil & serve with a bottle of tabasco.