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)
  • 1X 500g pack prepared bread mix
  • 4 eggs
  • Few cherry tomatoes
  • Few button mushrooms, sliced

Method

1

Preheat the oven to 230°C, 210°C Fan, Gas Mark 8.

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.

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.

4

Bake in oven for about 20 minutes until well-risen and golden brown.

5

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.