February 23, 2011 - 14:14 GMT hellomagazine.com Breakfast topper GALLERY 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.