FLATBREADS WITH BRUNCH-STYLE EGGS RECIPE | BBC GOOD FOOD
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
Provided by Lulu Grimes
Categories Breakfast, Brunch, Lunch
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 349 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.2 milligram of sodium
BREAKFAST FLATBREAD RECIPE | JAMIE OLIVER EGG RECIPES
Total Time 12 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel.
- Meanwhile, put a large non-stick frying pan on a medium-high heat.
- In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
- Cook for 3 minutes, or until golden, turning halfway.
- Dot the mango chutney and remaining yoghurt over the breads.
- Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
- Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
Nutrition Facts : Calories 525 calories, FatContent 23 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 60.5 g carbohydrate, SugarContent 15.4 g sugar, SodiumContent 2 g salt, FiberContent 1.9 g fibre
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