Breakfast-topped Bread
45 prep, 20min cook
Serves 6
Ingredients
250g mixed grain bread mix
2 tbsps tomato purée
2 tomatoes, sliced
3 flat mushrooms, sliced
75g hard cheese, grated
4 medium free-range eggs
2 slices smoked back bacon or ham, chopped
Method
Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Combine the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough.
Allow to rest for 5 minutes, then knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
Spread the tomato purée over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese, then make 4 wells in the topping and crack in the eggs. Scatter over the bacon and bake for 20 minutes until crisp and golden.
More recipes to try
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.