Breakfast-Topped Bread

A rustic breakfast pizza that will fill you and your family right up. Why not give it a try this weekend?

Prep time: 50 minutes

Cook time: 20 minutes

Servings: 6 people


Preheat the oven to 200°C, Gas Mark 6.

Mix 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.

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. Make 4 wells in the topping and crack in the eggs.

Scatter over the bacon.

Bake for 20 minutes until golden.



250g mixed grain bread mix
2tbsp tomato puree
2 tomatoes, sliced
3 flat mushrooms, peeled and sliced
75g cheese, grated e.g. Cheddar
4 medium eggs
2 slices smoked back bacon or ham, chopped