Chefs Binge · British · Serves 2 servings

English Breakfast Bread

A full English baked into a bread: eggs, bacon, chipolatas, tomato and cheddar on a thin batter base, cooked in one pan in about twenty minutes. My own idea, borrowed from Korean egg bread.

Prep

10 min

Cook

13 min

Total

23 min

Serves

2 servings

Per serving

730 kcal

Ingredients

Ingredients for the Bread

100 g Plain flour

1 tsp Baking powder

1 tsp Sugar

1/4 tsp Salt

1/4 tsp Black pepper

1 Large egg

50 ml Milk

1 tsp Butter - (for greasing the pan)

Topping Ingredients

4 Chipolata sausages - (cooked) I used Cumberland type cut in half.

2 Eggs

1 Large Tomato - thickly sliced

2 slices Streaky Unsmoked Bacon - sliced

50 g Cheddar Cheese - grated

Black pepper - to your taste

Oregano - for garnish

Brown sauce - or any other sauce that you like

Equipment

Mixing Bowl · Whisk · Cast Iron Pan · Measuring Spoons · Spatula

Method

Preheat Your Oven. Set your oven to 200°C (392°F). While it heats, grease your cast iron pan with butter to prevent sticking.

Prepare the Batter. In a mixing bowl, whisk the flour, baking powder, sugar, salt and black pepper together dry, so the raising agent is spread evenly through the flour. Whisk in the egg and the milk until the batter is completely smooth, with no pockets of dry flour left.

Assemble the Bread. Spread the batter flat in the greased pan, corners included. Crack the eggs onto it first, giving each one its own space: they are the only topping that needs a level surface, and cracking them last means dropping them onto sausage and tomato where the white runs off. Then the sausage halves cut side down, the tomato slices, the bacon pieces, and finally the cheddar into the gaps. Keep the bacon sitting on top of the cheese rather than buried under it, so the oven can reach it. Sprinkle with black pepper.

Bake to Perfection. If using a cast iron pan, heat the bottom on the stove for one minute to give the bread a head start. Then, transfer it to the oven and bake for 13 to 14 minutes or until the bread is golden, the eggs are set, and the toppings are bubbling.

Garnish and Serve. Remove the pan from the oven and garnish with fresh oregano. Brown sauce at the table. Let it settle for a couple of minutes before cutting, or the yolks run straight off the slice. It is also very good cold the next day.

Chef’s notes

Cut the bacon small and keep it on top of the cheese, not under it. Small pieces crisp in the time the bread takes; a whole rasher, or thick cut bacon, will not. If you want it crisper, fry it for a couple of minutes before it goes on.

Judge it by the eggs, not the clock. The whites want to be opaque all over with the yolks still soft. Whites set at about 65C but firm up hard by 80C, so a couple of extra minutes is the difference between tender and rubbery. They keep setting out of the oven.

Self-raising flour instead? Use it and leave the baking powder out. Self-raising is plain flour with baking powder already in it, about the same amount the recipe adds. Both together and it rises fast, sinks in the middle and tastes soapy.

Crack the eggs on first, straight onto the flat batter, before the sausage and tomato go on. Onto lumpy toppings the whites run down the sides and set unevenly.

The hob minute matters if you are using cast iron - it sets the base from underneath and is most of the reason this bakes in a quarter of an hour. Skip it for a thin cake tin, which will scorch on a burner.

Per serving Calories 730 kcal · Protein 38 g · Carbs 43 g · Fat 44 g · Saturates 17 g · Fibre 3 g · Sugar 4 g · Sodium 1584 mg

chefsbinge.com/english-breakfast-bread

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