Breakfast Bread with Egg, Bacon and Cheese

1-2 dishes and soup is the common way to serve our dinner.  Sometimes we get a bit bored , that's when my weekend cooking kicks in.  On Saturdays, Sundays and public holidays, I would try to cook something different from the daily meal, such as dumplings, baozi (steamed buns), pizza, pasta, steamboat etc. In a more relaxed mood, we often have brunch and high tea instead of the normal 3 meals during weekends.

I made this delicious breakfast bread as our brunch last Sunday.  To me, it's similar to pizza,  but tastes more flavourful.

Bacon, whole eggs and fresh cherry tomatoes are really unique toppings. The interesting thing about this breakfast bread is cracking eggs directly onto bread dough. My younger daughter, who has just learnt how to crack eggs,  happily helped me crack 4 eggs perfectly. 

I followed exactly the original recipe except for the cheese. I couldn't find gruyere cheese from the supermarket I patronise. So, I replace it with Gouda.   The recipe serves for 6-8 people, end up 4 of us finished all in 20 minutes!  I kept saying wow everytime I tasted another bite.

We thought it was really good,  but probably it could have been even better if the bacon was cut in half crosswise,  and  some seasonings were add over the eggs. It would make every bite divine!

 

 

EGG, PANCETTA AND GRUYERE BREAKFAST BREAD

(Recipe from Donna Hay. My changes are marked in blue)

Ingredients:

- 1¼ teaspoons dry yeast        

- 1 teaspoon caster (superfine) sugar       

- ⅔ cup (160ml) warm water       

- 1½ cups (225g) 00 flour, plus extra, for dusting (* I used plain flour)     

- 1 teaspoon table salt

-  ½ tablespoon olive oil, plus extra, for drizzling 

- 4 eggs       

- 8 slices rolled pancetta (* I used streaky bacon)

- 250g truss cherry tomatoes       

- 1 cup (100g) grated gruyère (* I used Gouda)       

- 1 teaspoon dried chilli flakes

- ⅓ cup basil leaves       

Directions:

1. Preheat oven to 220°C (425°F). Place the yeast, sugar and water in a bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface.
2. Place the flour, salt and olive oil in a large bowl and mix to combine. Add the yeast mixture and bring together to form a dough.
3. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
4. Roll the dough out on a lightly floured surface to make a 25cm square. Transfer to a deep-sided 25cm-square baking tray lined with non-stick baking paper and push dough into the edges.
   
   
   
   
5. Crack the eggs onto the dough and top with the pancetta and tomatoes. Sprinkle with the cheese, chilli flakes and basil.
6. Drizzle with olive oil and bake for 12–14 minutes (* I baked 20 minutes) or until golden. Serves 6–8.
   

I am linking this post to IHCC, hosted by Couscous & Consciousness , Kim and Deb in Hawaii . This week's theme is Up & At 'Em! (Rise & shine with a Donna Hay breakfast recipe). 

I'm also linking this post to  Full Plate Thursday hosted by Miz Helen's Country Cottage.