Topoi buns with pineapple jam, coconut & red chili scrambled eggs & crispy bacon


Kick off breakfast with a #JustDelicious combination of sweet and savoury flavours! 


Coconut & red chili scrambled eggs & crispy bacon

200g Eskort Rindless Streaky Bacon

45ml (3T) butter 

8 eggs 

1 red chili, chopped 

60ml (¼c) coconut cream 

Topoi buns

500ml (2c) cake flour

125ml (½c) light brown sugar 

10ml (2t) baking powder 

1 pinch salt 

1 egg 

125ml (½c) milk

45ml (3T) oil 

To serve

60 ml (¼ C) pineapple jam 

Salt and pepper, to taste 


Coconut & Red Chili Scrambled Eggs & Crispy Bacon

  • Fry the streaky bacon in a pan over high heat until crispy. 
  • In a separate pan, melt the butter over moderate heat. 
  • Add the eggs and chili 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, whisk 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. 

To serve

  • Cut the buns in half and spread with pineapple jam, then serve alongside the scrambled eggs and bacon. Sprinkle with salt and pepper, to taste.

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