Breakfast-topped bread recipe

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  • Serves 6
  • 50 mins to prepare and 20 mins to cook
  • 285 calories / serving
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Breakfast Topped Bread (h)

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.

Cook’s tips

Great for using up left over sausages, simply slice and scatter over the pizza base instead of the bacon. White or wholemeal bread mix or pizza mix can be used instead.

For a vegetarian option, increase the mushrooms to 4 and add a sliced red onion.

*Recipe supplied by Shake Up Your Wake Up, which aims to raise awareness of the importance of eating breakfast.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 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
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  • Energy 1193kj 285kcal 14%
  • Fat 4.5g 6%
  • Saturates 10.8g 54%
  • Sugars 3g 3%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 27.6g Protein 15.3g Fibre 6.2g

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