A well-balanced recipe perfect for a quick breakfast bite or a light lunch meal
Breakfast bread – adapted from a Donna Hay recipe featuring the Emile Henry Rectangular Baking dish
This handy rectangular baking dish from Emile Henry is a thing of beauty. At 36cm x 23cm it’s plenty big enough for a family of four and as it’s white, it goes with everything. The dish is made from high resistance ceramic, so you can rely on even heat distribution for perfect cooking every time
I used the dish to make this delicious breakfast bread and although I used baking paper, a little bit of cheese escaped and baked on the edge. The Baking Dish is dishwasher safe and it came out of the dishwasher looking as good as new. As well as being dishwasher safe the dish can be used safely in the oven, the microwave and the freezer as well.
Here’s the recipe for delicious breakfast bread adapted from a Donna Hay recipe. The bread took 30 minutes to bake resulting in firm eggs, so if you like your eggs soft, add the eggs to the bread about halfway through the baking time.
For all my recipes I use a 250ml cup, a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Breakfast Bread | Servings: 4-6
Ingredients
- 1½ cups (225g) plain flour, plus extra, for dusting
- 1 tsp salt
- 1¼ tsp dry yeast
- ½ tablespoon olive oil, plus extra, for drizzling,
- ⅔ cup (160ml) warm water,
- 4 eggs
- ½ small chorizo, finely sliced or 8 slices of pancetta
- 250g truss cherry tomatoes
- 1 cup (100g) grated gruyère cheese
- ½ tsp dried chilli flakes
- ⅓ cup basil leaves
- Sea salt and freshly ground pepper
- Additional olive oil
Place the flour, salt, yeast and olive oil in a large bowl and mix to combine. Add the water and bring together to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 220°C. Line a deep-sided 36x23cm Baking Tray with non-stick baking paper. Roll the dough out on a lightly floured surface to make a rectangle then transfer to the baking tray. Crack the eggs onto the dough and season to taste. Top the eggs with the chorizo slices or pancetta and tomatoes. Sprinkle with the grated cheese, chilli flakes and basil then drizzle with olive oil and bake for 20-30 minutes or until golden. Serve while warm.
Like It? Pin It!
