Smoked Wiltshire Cured Bacon Bread With Eggs And Mushrooms

Cooking time:

Serves:7 people

Rating: 1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5


Ingredients

  • 8 Smoked Wiltshire cured back bacon rashers (about 225g (8oz))
  • 500g (18oz) Bread mix
  • 4 Eggs (one per bread)
  • Cherry tomatoes
  • Mushrooms

Preparation

Preheat oven to 230°C, Gas Mark 8.

Method

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.

Additional Notes

Alternative variations:

Asparagus spears (2 per bread) plus a teaspoon full of pesto and an egg AND/OR use a handful of spinach under the bacon.

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