Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms

cooking time
20 minutes

cooking skill
Not too tricky

serves
7 people

Ingredients

  • 8 Smoked Wiltshire cured back bacon rashers (about 225g (8oz)
  • 500g (18oz) Bread mix
  • 4 Eggs (one per bread)
  • Cherry tomatoes
  • Mushrooms

Method

Preparation

Preheat oven to 230°C, Gas Mark 8.

1

Take a bread mix and make according to pack instructions.

2

Lightly knead dough and shape.

3

Divide dough into 6 – 8 and make into small round flat breads. Place on a greased baking tray and allow to rise for 10 minutes in a warm place.

4

Stretch out the dough rounds to make a little thinner and make a slight ‘moat’ in the centre and crack the egg into this area.

5

Top with bacon rashers, cherry tomatoes and mushrooms.

6

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

Serving Suggestions

Asparagus spears (2 per bread) plus a teaspoon full of pesto and an egg AND/OR use a handful of spinach under the bacon.