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bacon and egg breakfast bowl recipe

Bacon and Egg breakfast bowl with whipped cottage cheese

I woke up yesterday morning with an idea for a bacon and egg breakfast bowl with whipped cottage cheese. It’s not like I’ve had anything like it before, but I was craving this!

So off to the kitchen I went to put this idea in my head onto a plate, and man, was it good!

I used poached eggs for this recipe, but you’re welcome to fry them if you don’t feel comfortable poaching. I don’t think it will be as good though, so I’d like to encourage you to at least try and poach them – I’ve explained how to do so in the recipe below.

Please let me know if you try my bacon and egg breakfast bowl, I’d love to hear from you!

bacon and egg breakfast bowl recipe

Bacon & Egg breakfast bowl with whipped cottage cheese

Author: Natasha Marais
Course Breakfast
Cuisine Traditional
Servings 2


  • ½ tbsp butter
  • ½ pack chopped mushrooms
  • ½ pack streaky bacon diced
  • 10 baby plum tomatoes halved
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and black pepper
  • 2 spring onions chopped
  • 10 wild rocket leaves
  • 4 eggs

Whipped cottage cheese

  • 6 basil leaves
  • 1 clove garlic
  • 3 tbsp cottage cheese
  • 1 tbsp milk
  • pinch of salt
  • black pepper


  • Prepare the whipped cottage cheese by placing all the ingredients in a mini processor and blend until smooth. Set aside.
  • Fill a pot with water and place on high heat. While waiting for the water to come to a boil, carry on with the following steps.
  • Place a pan over high heat. Once hot, add the butter and mushrooms. Season with salt and black pepper and fry until golden brown. Remove and set aside.
  • Place the bacon in the pan and cook until crispy. Remove and set aside. Do not discard the fat.
  • Fry the tomatoes in the bacon fat. Add garlic and onion powder and season with salt and pepper. Cook for a couple of minutes until charred. Remove and set aside.
  • Once the pot of water is boiling, add 2 to 3 Tbsp vinegar, then crack an egg into a small bowl. Lower the bowl into the pot, gently sliding the egg into the hot water. Repeat with the rest of the eggs. Cook the eggs for 4 to 5 minutes, then remove with a large slotted spoon. Place onto a paper towel to drain the water from the egg.

Now put it all together

  • Place a Tbsp of the cottage cheese into your bowl, then use a basting brush to spread and cover the bottom of the bowl.
  • Add the rocket leaves, then place the mushrooms, bacon and tomato on top of the rocket, finishing off with the poached eggs.
  • Season with salt and black pepper and garnish with spring onion.


Feel free to add other ingredients or use what you have on hand. Chorizo could work well instead of bacon for example. The addition of avocado would also be great.
Keyword bacon, breakfast, breakfast bowl, eggs, whipped cottage cheese

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