Bacon Egg and Cheese Breakfast Boats

5 x 5 cm french bread loaves, cut in half lengthwise
1 tsp SIDS PEPPER & GARLIC OIL
4 slices slices bacon, chopped to 1 cm pieces
4 egg, beaten
¼ tsp SIDS SALT & PEPPER
6 pieces Cheddar sliced cheese
1 tbsp coriander, fresh & chopped

Preheat oven to 190°C. Line a baking tray with baking paper. Lay french bread, cut side up, on the baking tray. Brush or spray on a small amount of SIDS PEPPER & GARLIC OIL on the top of each piece of bread.
If your chosen bread is very soft or you'd just like the bread to be more crispy, place oil-coated bread in the oven and bake 5-10 minutes until bread is toasted to your taste. Remove bread from oven and set aside.
In a frypan over medium-high heat, cook chopped bacon for 7-9 minutes until desired doneness is reached. (typically a solid red colour with darker edges) Scoop bacon out of pan and place on a plate. Leave bacon fat in the pan.
Reduce heat to medium and add eggs to pan. Season with SIDS SALT & PEPPER. Cook and scramble eggs until done, about 2-4 minutes. Remove pan from heat.
Layer cheese slices on top of the prepared bread, cutting in half if necessary to fit. Spoon on scrambled eggs and top with cooked bacon.
Bake breakfast boats for 4-8 minutes until cheese has melted.
Serve immediately with coriander for garnish or salsa for dipping. (both optional)