A classic breakfast dish.
With our take on this typical meal, you can make the entire thing from scratch. Prepare the bread the night before and make yourself this delicious feast for the morning. Better than most store bought loafs with eggs whisked to perfection. Just follow the simple guide below…
- 500g strong white flour, plus extra for dusting
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp sunflower oil
- 300ml water
- 2 Large Eggs
- 6 tbsp Milk
- Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. Add a bit more water if the dough seems stiff (1-2 tbsp). Once everything is mixed together fully, place the dough on a floured surface. Knead together for roughly 10 minutes. Once it becomes smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for one hour until it has doubled.
- Place the dough on your kitchen surface and punch out the air using your fist or a rolling pin. Fold the dough into itself.
- If you have one, used a 2lb baking tin and place the dough inside. Leave once more for half an hour or a full hour until increased in size.
- Heat oven to 220C/fan 200C/gas 7. Dust some flour over the top and cut a cross on the top with a sharp knife. Bake for 25-30 mins until golden brown. You should know when the bread is fully cooked once the loaf sounds hollow if tapped underneath.
- While you leave the bread to cool, start making your scrambled eggs. Crack them open and place two inside a medium sized bowl.
- Add a pinch of both salt and pepper and lightly whisk the eggs.
- Heat a non-stick frying pan and place a small knob of butter on the surface until melted.
- Once you see the eggs starting to cook, use a spatula to push the edges to the middle and fold the mixture in on itself.
- Repeat this step until the eggs are soft and set in shape.
- Cut your slice of bread, toast it for a minute or two and top it off with those delicious looking scrambled eggs. Yummy!