Topoi Buns with Pineapple Jam, Coconut & Red Chilli Scrambled Eggs & Crispy Bacon

Prep Time


Cook Time


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  • Coconut & Red Chilli Scrambled Eggs & Crispy Bacon
  • 200 g Eskort Rindless Streaky Bacon
  • 8 eggs
  • 60 ml (¼ C) coconut cream
  • 1 red chilli, chopped
  • 45 ml (3 T) butter
  • 60 ml (¼ C) 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
  • 1 egg
  • 1 pinch salt
  • 125 ml (½ C) milk
  • 45 ml (3 T) oil
  • Allergens
  • This recipe contains dairy (lactose) and wheat (gluten).
  • Substitutions
  • 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.


  • 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.