Name: Flatbreads with brunch-style eggs
Prep time: 20 min
Cook time: 20 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Flatbreads with brunch-style eggs

1. 110g self-raising flour , plus extra for dusting -

2. 110g atta or plain wholemeal flour -

3. 3 tbsp rapeseed oil , plus extra for the bowl and frying -

4. small knob of butter , melted -

5. 1 tbsp olive oil -

6. 12 cherry tomatoes , halved -

7. 4 large eggs -

8. 25g grated cheddar -

9. 2 tbsp double cream -

How to cook deliciously - Flatbreads with brunch-style eggs

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.