One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms
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Cook time: 20 mins
Serves: 7
Cooking Skill: Not Too Tricky
Ingredients
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
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.
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.
Smoked Wiltshire Cured Bacon Bread with Eggs And Mushrooms
Ingredients
- 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
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.
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