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Topoi Buns with Scrambled Eggs & Crispy Bacon
Topoi Buns with Scrambled Eggs & Crispy Bacon

Kick off breakfast with a #JustDelicious match between sweet and savoury flavours!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 4



Coconut & Red Chilli Scrambled Eggs & Crispy Bacon


200 g

Eskort Rindless Streaky Bacon



red chilli, chopped

coconut cream


red chilli, chopped

45 ml (3 T)


red chilli, chopped

pineapple jam


salt and pepper, to taste

Topoi Buns


500 ml (2 C)

cake flour

125 ml (½ C)

light brown sugar

10 ml (2 t)

baking powder





125 ml (½ C)


45 ml (3 T)



Coconut & Red Chilli Scrambled Eggs & Crispy Bacon

  • Fry the diced bacon in a pan over high heat until crispy.

  • In a separate pan, melt the butter over moderate heat.

  • Add the eggs and chilli to the pan, then scramble.

  • Pour in the coconut cream and remove from the heat.

Topoi Buns

  • Fill a large pot with water and bring to the boil.

  • In a large mixing bowl, combine the flour, sugar, baking powder and salt.

  • In a separate bowl, beat the egg and milk together.

  • Combine the wet and dry ingredients, and knead until a smooth dough forms.

  • Shape the dough into balls and coat with oil.

  • Carefully place the dough balls into the pot of boiling water and cook for 5 to 8 minutes.


  • Cut the buns in half and spread with pineapple jam, then serve alongside the scrambled eggs and bacon.


  • This recipe contains dairy (lactose) and wheat (gluten).


  • Butter (lactose): Use ghee (clarified butter) or coconut oil.

  • Milk (lactose): Use coconut milk or your preferred non-dairy milk.

  • Cake Flour (gluten): Use gluten-free flour.

Recipe Meal Type: - Breakfast
The following product can be used with this recipe:
Eskort Rindless Streaky Bacon

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