Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms
Not too tricky
- 8 Smoked Wiltshire cured back bacon rashers (about 225g (8oz)
- 1X 500g pack prepared bread mix
- 4 eggs
- Few cherry tomatoes
- Few button mushrooms, sliced
Preheat the oven to 230°C, 210°C Fan, Gas Mark 8.
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.
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.
Bake in oven for about 20 minutes until well-risen and golden brown.
Tip: If preferred top with asparagus spears (2 per bread) plus a teaspoon full of pesto and an egg AND/OR use a handful of spinach under the bacon.