Most days, breakfast is eaten on the run around here, but when everyone's home and I have extra time, I do like to make something special. And what could be more special than freshly baked bread topped with bacon and eggs!
The first step was to make the bread dough. The amount was too small to warrant pulling out the heavy machinery for kneading; 5 minutes by hand did the job. While the dough rested, I prepped the topping ingredients, which included crisping some cubes of pancetta because I didn't have pre-sliced.
I divided the dough into
serving size portions so I could customize the toppings according to the
various likes and dislikes of family members. While the bread baked, another opportunity to get things done presented itself: clean up, make coffee - actually, I did that before I even started so that I could function ;) - prepare fruit, set the table....
These were delicious...I loved the combination of the gruyère and pancetta with the richness of the egg yolk, and the hot pepper flakes were a nice touch. This is definitely worth repeating but I think next time, even though the dish took less than an hour to make, I would use ready made (homemade or store-bought) pizza dough to save a little time.
This Donna Hay recipe for Egg, Pancetta and Gruyère Breakfast Bread can be found here.
I Heart Cooking Clubs is cooking with Australian chef Donna Hay for the next 6 months. This week's theme of "Up & At 'Em" is breakfast dishes. Visit here to see what everyone else made to start their day.