Looking for a delicious way to feed your whānau and friends for brunch, lunch or dinner? These Bacon and Egg Buns, these morsels of divine goodness will definitely hit the spot. The bread buns are stuffed with a cheesey herb crust, creating a delightful surprise with each bite. The buns are filled with your favourite relish, bacon and an egg then baked until golden. Serve them with a side of fresh huamata (salad) and everyone will be happy.
I made these parāoa parakuihi (brunch buns) for Otaika Valley Free-range eggs during Matariki and they were so much fun to create. Let's break down the tohutao (recipe) a little further.
The Bacon and Egg Buns:
Start with a simple pokenga (dough), knead it for 5 minutes and then rise for just over an hour. Divide the pokenga (dough) in to 6 equal pieces. Now stuff the crusts with a cheese and herb mixture and seal them. Place each on a tray and spread a little kīnaki (relish) in to the base of each one. Next, break a hēki (eggs) in to each one with pēkana ropiropi (streaky bacon) and a little more tīhi (cheese). Sprinkle them with bagel seasoning and then bake until fluffy, golden and melty. Te mutunga mai o te reka - absolutely delicious!
More recipes to try:
Need some more inpiration? Try this Cottage Cheese Cumin Loaf for a Leith and fluffy rustic loaf. Want to make something savoury but don’t have much time? Then whip up these Brie Stuffed Honey Mustard Scones. Or maybe you want something a little more fancy? You have to try these Bacon, Cheese and Chive Savoury Muffins.
Check out my Rustic No-knead Bread baked in a cast iron pot or my No-knead Bread Loaf baked in a loaf tin. This No-knead Focaccia Bread is also a favourite with flavours of kāriki (garlic), rēmana (lemon), tāima (thyme) and mīere (honey). This Light and Fluffy Fry Bread (Parāoa Parai) recipe is one of the most popular recipes on my site so give it a whirl.
Videography and photography taken by Sarah Henderson.
Bacon and Egg Buns - Parāoa Pēkana Me Te Hēki
Ingredients
The Simple Dough - Te Pokenga Ngāwari
- ½ C (125 ml) miraka (milk, room temp)
- ¼ C (60 ml) wai wera (hot water from the tap)
- 1 ½ tablespoon (22 g) huka hāura (brown sugar or any sugar you have)
- 2 teaspoon īhi tere (instant yeast)
- 1 C (150 g) C puehu parāoa kounga (high grade flour)
- 1 teaspoon tote (salt, fine)
- 1 C (150 g) C puehu parāoa kounga (high grade flour)
- 40 g pata kūteretere (softened butter, cut in to small cubes)
The Cheese and Herb Mixture - Te Ranunga Tīhi Me Te Amiami
- 200 g tīhi kua waruwarutia (grated cheese, I use a pizza mix but use what you like)
- 10 g pāhiri Itariana (Italian parsley, finely chopped)
- 10 g riki amiami (chives or spring onions, finely chopped)
- ¼ C wairanu huamata (mayonnaise, thick is best)
- Tote me te pepa (salt and pepper)
The Extras - Ngā Kai Anō
- 6 kōripi pēkana ropiropi (6 pieces of streaky bacon, double the amount if you have smaller pieces)
- 6 small teaspoon kīnaki aniana (onion relish)
- 6 hēki (eggs)
- 1 hēkī anō (extra egg, this is for the glaze and can be replaced with a little milk if you want)
- 3 tablespoon bagel mix (with garlic, salt and sesame seeds, optional but so delicious)
Instructions
The Simple Dough - Te Pokenga Ngāwari
- Add the miraka (milk), wai wera (hot water) and huka (sugar) to a bowl. Stir until the huka (sugar) has dissolved. Add the īhi tere (instant yeast), stir again and leave for 5 minutes to activate.
- Add the first addition of puehu parāoa kounga (high grade flour). Stir it together until a paste forms, cover and leave for 15 mins to activate.
- After 15 minutes, add the tote (salt), the second addition of puehu parāoa kounga (high grade flour) and pata (butter). Stir until a rough dough forms then knead for 5 minutes on a lightly floured table or in a stand mixer.
- Once the dough is soft and stretchy, add to a clean bowl. Cover and rise for 1 hour.
The Cheese and Herb Mixture - Te Ranunga Tīhi Me Te Amiami
- As the dough rises, prepare the simple ranunga tīhi (cheese mix). Add the tīhi kua waruwarutia (grated cheese), pāhiri Itariana (Italian parsley), riki amiami (chives or spring onions), wairanu huamata (mayonnaise) in to a bowl. Season with tote (salt) and pepa (pepper). Give it a good stir and it is ready .
Assembly
- Pre-heat oven to 200 °C on fan setting.
- When the dough has risen, divide in to 6 equal pieces. Flatten each one out to 12 cm circles. Divide the cheese mix around the edge of the buns and encase it with the dough, pinching the seams. (Refer to the video for reference)Leave ½ cup of the cheese mix for sprinkling on the tops.
- Place the buns on a lightly oiled tray. Cover and rise for 30 minutes.
- After 30 minutes, press the bottoms of each of the buns down. Add pēkana ropiropi, 1 teaspoon of tiamu aniana and a hēki to each bun, sprinkle on the extra tīhi. Whisk the extra egg and glaze around the edges of each bun. Sprinkle generously with the bagel mix.
- Place the buns in the bottom of the oven. Turn the heat down to 180 degrees. Bake for 22-25 minutes. Serve immediately with your favourite salad. These are best on the same day but can be warmed or toasted the next day.
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