On the go ‘Eggs on toast’

And a big thank you

Before I go into this weeks fluffy, crisp creation. I just want to say a huge thank you to everyone supporting this Substack.

I created ‘Gluten morning’ substack to help support my Breaducation project,(https://www.breaducatingbritain.com) and it has completely exceeded my expectations.

Thanks to the help of so many of you, I was able to do another production run of 8,000, just add water, bread kits. All of which will be donated to schools, community groups, prisons, food hubs etc.

SO THANK YOU!🎉

Okay now onto this weeks recipe. This is a bake that’s not just a nice snack but can be a perfect on the go, made ahead, balanced breakfast.

With a fluffy focaccia like bottom and omelette top, it’s basic bite sized eggs on toast.

Ingredients

400g strong white bread flour

250ml warm water

7g salt

3g (1/2 tsp) dried yeast

1tbsp sourdough starter (optional)

For the egg mix

6 eggs

1 spring onion (optional)

Cheese- feta, goat, cheddar (optional)

Salt and pepper to taste

Method

1. Grab a large mixing bowl, pour in your water, flour, salt, yeast and starter (if using). Mix into a shaggy dough, pop a cover over the top and leave for anywhere between 4hrs-12hrs (depending on your schedule).

2. Grab yourself a 12 cup muffin tray and drizzle a tsp of oil into each cup. Tip the dough out onto a floured surface and divide into 12 little chunks, scoop each chunk into a cup then leave in a cosy area to rise for 30 mins.
   Preheat the oven to 180c/200 fan

3. Whisk your eggs with whatever add one you fancy (cheese, veggies etc). Pour over the dough cups.

   

   

4. Bake for 15 -20 minutes until golden. Cool then enjoy. Or store in an airtight container for 4 days. These fellas can also be frozen :)