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Close up shot of freshly baked bacon and egg buns with bagel seasoning sprinkled around the edge of the buns, bacon pokes out of the cooked egg that is covered in melted cheese.
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Bacon and Egg Buns - Parāoa Pēkana Me Te Hēki

A delicious homemade bread with a gooey cheese and herb crust, caramelised onion relish, bacon, eggs and cheese. A delightful meal for any time of the day!
Course Baking
Cuisine Bread
Keyword bacon and egg bun recipe, bacon and egg bun recipe nz, best brunch recipes, cheesy bacon and egg bun recipe nz, cheesy bacon and egg buns recipe, te reo Māori
Prep Time 20 minutes
Cook Time 25 minutes
Total Rising Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 6 large buns

Ingredients

The Simple Dough - Te Pokenga Ngāwari

  • ½ C (125 ml) miraka (milk, room temp)
  • ⅓ C (80 ml) wai wera (hot water from the tap)
  • 1 ½ tablespoon (22 g) huka hāura (brown sugar or any sugar you have)
  • 2 teaspoon (6 g) īhi tere (instant yeast)
  • 1 C (150 g) puehu parāoa kounga (high grade flour)
  • ¾ teaspoon tote (salt, fine)
  • 1 C (150 g) 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)
  • 2 spring onions stalks, white and green part (finely chopped)
  • 10 g pāhiri Itariana (Italian parsley, finely chopped). This can be swapped for your favourite herbs or omitted.
  • ¼ C wairanu huamata (mayonnaise, thick is best)
  • Tote me te pepa (salt and pepper)

The Extras - Ngā Kai Anō

  • 6 - 12 (250 - 500 g) kōripi pēkana ropiropi (6 pieces of streaky bacon, double the amount if you have smaller pieces)
  • 6 hēki (eggs)

Optional Extras:

  • 6 small teaspoon kīnaki aniana (onion relish)
  • 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

Activate the Yeast:

  • 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. 
    The īhi (yeast) is ready when it has floated to the top.

Add the first Measure of Flour:

  • Add the first addition of puehu parāoa kounga (high grade flour) and stir it together until a paste forms.

First Short Rise:

  • Cover with a bowl cover or tea towel and leave for 15 mins to activate.

Mix in the remaining Ingredients:

  • After 15 minutes of rising, add the tote (salt), the second addition of puehu parāoa kounga (high grade flour) and pata (butter).

Knead the Dough:

  • Stir until a rough dough forms and then it is time to knead.
  • If you are using a stand mixer, place the dough in a mixing bowl.
    Using a dough hook, knead for 4 minutes on low-medium speed. 
  • If you are kneading by hand, add the dough to a lightly floured bench or table.
    Knead the dough with the palms of your hands (not with your fingers), for 5 minutes.

Second Rise:

  • Once the dough is soft and stretchy, add it to a clean bowl.
    Cover with a bowl cover or tea towel and rise for 1 hour. 
  • As the dough rises, prepare the simple ranunga tīhi (cheese mix).

Mix together the Cheese and Herb Mixture:

  • Add the tīhi kua waruwarutia (grated cheese), pāhiri Itariana (Italian parsley), riki amiami (chives or spring onions) and wairanu huamata (mayonnaise) in to a bowl.
  • Whakatāwaratia ki te tote me te pepa (season with tote (salt) and pepa (pepper).
    Whakaranuhia (mix to combine) and then it is ready.

Preheat the Oven:

  • Preheat oven to 200 °C.

Divide the Risen Dough:

  • When the dough has risen, divide in to 6 equal pieces.
  • Using your fingers, flatten each piece of dough in to 12 cm circles.

Stuff the Crust with the Cheese Mixture:

  • 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).
  • As an option, leave ⅓ cup of the cheese mix for sprinkling on the tops if you want to.

Add the Buns to a Tray:

  • Place the buns on a lightly oiled tray.

Third and Final Rise:

  • Cover the tray with a tea towel and rise for 30 minutes.

Add the Bacon and Eggs:

  • After 30 minutes of rising, press the base of each of the buns down.
  • Spread 1 teaspoon of tiamu aniana (caramelised onion) and a hēki (egg) to each bun, sprinkle on the extra tīhi. 
  • Add one or two pieces of pēkana ropiropi (streaky bacon) around the edge of the buns.

Glaze the Buns:

  • Whisk the extra egg and glaze around the edges of each bun.
  • Sprinkle generously with the bagel mix.

Bake the Bacon and Egg Buns:

  • Place the buns in the bottom of the oven.
    Turn the heat down to 180 °C.
  • Bake for 22-25 minutes.

Serve the Buns:

  • Serve immediately with your favourite salad.
  • These are best on the same day but can also be warmed or toasted the next day.
  • I wouldn't freeze these buns as I don't think the egg will freeze well.