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Flatbreads with brunch-style eggs served in a frying pan

Flatbreads with brunch-style eggs

Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins proving
  • Easy
  • Serves 6

Make our homemade flatbreads and serve alongside brunch-style eggs with cheese and tomatoes. This easy recipe is great for getting kids involved in the kitchen

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal349
fat21g
saturates7g
carbs27g
sugars1g
fibre3g
protein11g
salt1.2g
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Ingredients

For the eggs

Method

  • STEP 1

    Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water. 

  • STEP 2

    Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.

  • STEP 3

    Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.

  • STEP 4

    Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough. 

  • STEP 5

    Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.

Goes well with

Recipe from Good Food magazine, April 2020

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Overall rating

Rating: 5 out of 5.3 ratings

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