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Breakfast Topped Bread
For a great family brunch recipe at the weekend, give this breakfast topped bread a try - guaranteed to fill you up!
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Bacon, Cheese, Eggs
Prep Time:
45
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
6
people
Calories:
157
kcal
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Ingredients
Metric
Imperial
250
g
mixed grain bread mix
2
tbsp
tomato puree
2
medium
tomatoes
sliced
3
large
flat mushrooms
peeled and sliced
75
g
Cheddar cheese
grated
4
medium
eggs
free range
2
slices
smoked back bacon
or ham chopped
Get ingredients with
Instructions
Preheat the oven to 200C, gas mark 6
Mix 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
Knead again and roll out to a 28cm circle
Place on a lightly greased baking tray and cover with cling film
Leave in a warm place for 30-40 minutes
Spread the tomato puree over the pizza base and top with the tomatoes
Scatter over the mushrooms and cheese
Make 4 wells in the topping and crack in the eggs
Scatter over the bacon
Bake for 20 minutes until golden
Nutrition
Calories:
157
kcal
|
Carbohydrates:
20
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
282
mg
|
Potassium:
119
mg
|
Fiber:
3
g
|
Sugar:
4
g