Breakfast-topped Bread

For a great family brunch recipe at the weekend, give this breakfast topped bread a try – guaranteed to fill you up!

  • 250g mixed grain bread mix
  • 2 tbsps tomato purée
  • 2 tomatoes, sliced
  • 3 flat mushrooms, sliced
  • 75g hard cheese, grated
  • 4 medium free-range eggs
  • 2 slices smoked back bacon or ham, chopped
  • Preheat the oven to 200ºC/400ºF/ Gas Mark 6. Combine the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough.
  • Allow to rest for 5 minutes, then knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
  • Spread the tomato purée over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese, then make 4 wells in the topping and crack in the eggs. Scatter over the bacon and bake for 20 minutes until crisp and golden.
Try 3 Issues for only £6!