Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms

Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms

Cooking Time

cooking time
20 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

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.