Sometimes a fry up just isn’t what you’re after on a Saturday morning but a bowl of cereal seems plain wrong. Here’s a great inbetweener that will fill you up without the grease. Breakfast Bread: it does what it says on the tin.
For the dough (makes 2 Breakfast Breads)
500g strong flour
1/2 tablespoon fine sea salt
1 x 7g sachet of dried fast action yeast
1/2 tablespoon sugar
2 tablespoons rapeseed oil
325ml lukewarm water
For the filling
good homemade tomato sauce (for example 1 can chopped tomatoes, 1 clove garlic, 1 tsp dried oregano, 1 tbs balsamic, 1tbs sugar, salt and lots of pepper, simmer for 1h)
200g pancetta (slices or dices – you decide)
small handful of grated good quality cheese (we used some left over Smoked Scamorza from Belhaven)
3 or 4 hard boiled eggs
Mix all your dough ingredients together and set aside in a warm place to prove for 1 hour.
While your dough is proving boil your eggs, you want them just past the soft boiled stage so that they don’t turn into rubber bullets during their second cooking inside the bread. When the eggs are cooled peel them. A nice tip to stop the yolks turning that foosty green colour that haunts scotch eggs up and down this island is to plunge the eggs directly into cold water after boiling as this stops the cooking process.
Fry off your pancetta until it is crispy. If you haven’t got your tomato sauce prepared now would be a good time to make it.
Flour your work surface, turn out your dough and take your hangover out on it. This is known as ‘knocking back’ and is quite therapeutic. Kneed your dough then divide into two.
Roll out one of the halves into a rectangle about 1 cm thick and place onto a floured baking tray, it is important to do this before filling as they can be a pain to move afterwards.
Now the fun part! Spread 3-4 tbsp of your tomato sauce onto the centre of your dough, top with the crispy pancetta, place the eggs evenly along and top with the cheese. Now close up the bread. Take the long sides and wrap them over each other, fold in the ends to enclose the filling. Drizzle with oil and bake in a hot oven (gas 6) for around 20-25 mins but keep an eye on it.
Remove from the oven and allow to cool slightly before eating. There you go, a lighter version of bacon and eggs all contained within a sandwich. Goes particularly well with Guinness or Bloody Mary!