INGREADIENT

• 1 cob loaf
• 50g cherry tomatoes
• 100g butter
• 2 tbs olive oil
• 400g button mushrooms, halved
• 1 clove garlic, crushed
• 200g baby spinach
• 1 chorizo, diced
• 4 rashers bacon, dived
• 8 eggs
• 300ml cream
• 1 tbs chives, chopped, plus extra to garnish
• 1 avocado, sliced
• 1/2 cup tomato chutney *to serve
• Pinch of salt and pepper *to season

Direction

1. Preheat oven to 180C. Cut top off cob loaf and carefully pull out bread to create a hollow shell. Place empty cob on a baking tray. Tear bread into bite-sized pieces and place on the same tray. Bake for 15 minutes until toasted. On a separate small tray, place cherry tomatoes (halved if you prefer) and roast for 10 minutes.
2. Meanwhile, melt 50g butter with olive oil in a large frypan. Cook mushrooms for 3 - 4 minutes, stirring often, until golden. Add garlic and cook for a further minute. Season well then remove to a bowl and keep warm.
3. How to prepare mushrooms.
4. Add the spinach to the same frypan and stir quickly until just wilted. Set aside.
5. In another frypan, cook chorizo for 1 - 2 minutes each side. Drain on a paper towel. Add bacon to the same pan and cook for 2 - 3 minutes until crispy. Drain on a paper towel.
6. Whisk together eggs, cream and chives, and season well with salt and pepper. Melt remaining butter in a clean frypan and add the eggs. Cook, moving the eggs around the pan in a scraping motion, until they are just set.
7. To assemble your breakfast cob, place cooked spinach in the base of the hollow loaf. Add some of the mushrooms and tomatoes, then some of the scrambled eggs, and top with chorizo and bacon. Continue layering until the cob is full. Garnish the top with some extra bacon and tomatoes, sliced avocado and extra chives.
8. Serve with toasted bread pieces and tomato chutney.