English Breakfast Bread

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.