Breakfast-topped Bread

preparation 45
cook time 20min
Serves 6

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Ingredients Method

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

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.

Print Recipe

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.

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