Breakfast Topped Bread
For a great family brunch recipe at the weekend, give this breakfast topped bread a try - guaranteed to fill you up!
For a great family brunch recipe at the weekend, give this breakfast topped bread a try - guaranteed to fill you up!
Servings 6 people
Ingredients
- 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
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: 157kcal | Carbohydrates: 20g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 282mg | Potassium: 119mg | Fiber: 3g | Sugar: 4g