An easy and fun breakfast recipe, ideal for supervised kids aged 10 and over.
Mathilde and Georgia found the instructions incredibly easy to follow (this - with a hot barbecue - requires supervision), and everything seemed to go to plan ... until the bags started smouldering (make sure your coals aren't too hot). And until we opened the packaging: without greaseproof paper in the first layer of wrapping, the bacon stuck to the bag. With the bacon abandoned to the paper and the remaining eggy bread flecked with charred bits of paper, it didn't look too appetising. "No way am I eating that," said Mathilde. But once "persuaded" to taste the fruits of their labours, the girls wolfed it down. "Can we make some more?" was the first thing they said afterwards. Recipes don't get higher praise than that. Grease your baking paper or use greaseproof paper to wrap your sarnie in.
Makes one breakfastOne bacon rasherButter1 slice bread1 eggYou also need: baking paper, greaseproof paper bags or brown paper sandwich bags.
Cut the bacon rasher in half. Butter the bread. Cut a hole in the middle of the bread with a glass or round cookie cutter, and set the resulting bread circle to one side. Place both halves of the bacon in the middle of a largish piece of baking paper. Put the bread on top, buttered-side up. Crack the egg into the hole, aiming precisely. Put the bread circle on top of the egg. Neatly wrap the bread up in the baking paper, then slide into a sandwich bag.Put the parcel on the barbecue. It will take five to 10 minutes to cook. Carefully remove and check the egg is cooked. If it's done, have your breakfast.
An edited extract from The Kids Only Cookbook by Sue Quinn (Quadrille, £12.99). Paper-bag breakfast. Photograph: Felix Clay