Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms
Not too tricky
- 8 Smoked Wiltshire cured back bacon rashers (about 225g (8oz)
- 500g (18oz) Bread mix
- 4 Eggs (one per bread)
- Cherry tomatoes
Preheat oven to 230°C, Gas Mark 8.
Take a bread mix and make according to pack instructions.
Lightly knead dough and shape.
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.
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.
Top with bacon rashers, cherry tomatoes and mushrooms.
Bake in oven for about 20 minutes until well-risen and golden brown.
Asparagus spears (2 per bread) plus a teaspoon full of pesto and an egg AND/OR use a handful of spinach under the bacon.