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Breakfast topper

As an alternative, use white or wholemeal bread mix or pizza mix, and sliced leftover sausages instead of bacon or ham

23 FEBRUARY 2011
Breakfast topper Enlarge
Ingredients (Serves 6)
  • 250g/9oz mixed-grain bread mix
  • 2 tbsp tomato purée
  • 2 tomatoes, sliced
  • 3 flat mushrooms, wiped, peeled and sliced
  • 75g/3oz Cheddar cheese, grated
  • 4 medium eggs
  • 2 slices smoked back bacon or ham, chopped

Method

Prepare the bread mix according to the packet instructions, then knead into a smooth dough. Allow to rest for 5 minutes then knead again and roll out to a 28cm/11½in circle. Place on a lightly greased baking tray, cover with clingfilm, then leave in a warm place for 30-40 minutes.

Preheat the oven to 200°C, 400°F, Gas 6. Spread the tomato purée over the pizza base. Top with the sliced tomatoes, mushrooms and grated cheese, then make 4 wells in the topping using the back of a spoon and crack an egg into each.

Finally, scatter over the bacon and bake in the oven for 20 minutes, until golden. Cut into wedges and serve.

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