Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms

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Delicious, freshly-baked bread, laden with all the favourite trimmings of an English Breakfast.

Prep time: 5 mins

Cook time: 20 mins

Serves: 6-8

Cooking Skill: Not Too Tricky

Ingredients

8 Smoked Wiltshire cured back bacon rashers (about 225g)
1 x 500g pack prepared bread mix
4 eggs
Few cherry tomatoes
Few button mushrooms, sliced

Method

Step 1

Preheat the oven to 230°C, 210°C Fan, Gas Mark 8.

Step 2

Prepare the bread mix according to the packet instructions. Lightly knead the dough. Divide into 6-8 and make into small round flat breads. Place on a greased baking tray, cover and allow to rise for 10 minutes in a warm place.

Step 3

Stretch the dough rounds to make a little thinner and make a slight ‘moat’ in the centre. Crack the egg into the ‘moat’. Top with the bacon, tomatoes and mushrooms.

Step 4

Bake in oven for about 20 minutes until well-risen and golden brown then serve.

Tips and Serving Suggestions

If preferred top with asparagus spears (2 per bread) plus a teaspoon full of pesto and an egg or use a handful of spinach under the bacon.

Method

Step 1

Preheat the oven to 230°C, 210°C Fan, Gas Mark 8.

Step 2

Prepare the bread mix according to the packet instructions. Lightly knead the dough. Divide into 6-8 and make into small round flat breads. Place on a greased baking tray, cover and allow to rise for 10 minutes in a warm place.

Step 3

Stretch the dough rounds to make a little thinner and make a slight ‘moat’ in the centre. Crack the egg into the ‘moat’. Top with the bacon, tomatoes and mushrooms.

Step 4

Bake in oven for about 20 minutes until well-risen and golden brown then serve.

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