Breakfast Bao buns

By: Nikki and Jordan Shearer

Perfect for cooking outdoors, MasterChef NZ runners-up Nikki and Jordan Shearer share their recipe of Breakfast Bao buns

Serves 4–6

Breakfast -Bao -buns -2

Bao (rhymes with wow) buns—the Asian twist on the hamburger—make an awesome start to the day when they’re filled with scrambled eggs and bacon. Traditionally, they’re steamed rather than baked and are always filled until bursting.

Everything in this recipe is easy to make over an open flame but ensure that you protect the bottom of the buns with tinfoil when heating to prevent them from burning.


  • 12 pieces of streaky bacon, cut in half
  • 6 free range eggs
  • Salt and pepper
  • 1 Tbsp butter
  • 1 packet Bao buns (usually contains 
  • 15 buns)
  • Fresh parsley
  • Sweet chilli jam


  1. In a small fry pan over medium heat (or a campfire), cook the bacon until crisp and golden. Wrap in tinfoil to keep warm and set aside. Clean the fry pan with a paper towel.
  2. In a small bowl, whisk the eggs until combined. Season.
  3. In the clean fry pan, melt the butter over medium heat until sizzling. Add the eggs and stir gently until just cooked. Remove from heat. 
  4. Divide the eggs between the bao buns, slide in the bacon, parsley, and jam.
  5. Wrap the bottom of the bao bun in tinfoil and heat over an open fire or gas burner for a couple of minutes.

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