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Flatbreads with brunch-style eggs

Flatbreads with brunch-style eggs served in a frying pan

Flatbreads with brunch-style eggs

Name: Flatbreads with brunch-style eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 110g self-raising flour plus extra for dusting; 110g atta or plain wholemeal flour; 3 tbsp rapeseed oil plus extra for the bowl and frying; small knob of butter melted; 1 tbsp olive oil; 12 cherry tomatoes halved; 4 large eggs; 25g grated cheddar; 2 tbsp double cream

Lulu Grimes

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Serves 6

Easy

Prep: 20 mins

Cook: 15 mins

plus 30 mins proving

A star rating of 4.7 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

110g self-raising flour

plus extra for dusting
110g atta or plain wholemeal flour
3 tbsp rapeseed oil

plus extra for the bowl and frying
small knob of butter

melted

For the eggs

1 tbsp olive oil
12 cherry tomatoes

halved
4 large eggs
25g grated cheddar
2 tbsp double cream

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Nutrition: Per serving

kcal349
fat21g
saturates7g
carbs27g
sugars1g
fibre3g
protein11g
salt1.2g

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 cherry 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.

Recipe from Good Food magazine, April 2020

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A star rating of 4.7 out of 5.10 ratings

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