Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
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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