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Sunny-side-up BLT brunch

• Ailsa Burt

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Serves 4

Easy

Prep: 35 mins

Cook: 30 mins

plus at least 1 hr proving

A star rating of 4 out of 5.1 ratingRate

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Why not use your barbecue for brunch? These BLT flatbreads are elevated in flavour and texture by being cooked over coals. You can even fry the eggs outside

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Ingredients

Nutrition

Units:

MetricUS

• 200ml soured cream

• 1 lemon

  zested and juiced

• 15g parmesan

  finely grated

• small handful of chives

  finely chopped

• 250g cherry tomatoes

  on the vine

• 2 tsp olive oil

• 1 tbsp neutral oil

• 8 rashers smoked streaky bacon

• 2 tbsp maple syrup

• 8 romaine lettuce leaves

  torn

• 4 fried eggs

  to serve (see tip, below)

For the flatbreads

• 1 tsp fast-action dried yeast

• 1 tsp caster sugar

• 80ml milk

  warmed

• 1 tbsp olive oil

  plus extra for proving

• 250g strong white bread flour

  plus extra for dusting

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Nutrition: Per serving

• kcal607
• fat29g
• saturates12g
• carbs61g
• sugars13g
• fibre3g
• protein22g
• salt2.76g

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Method

• step 1

  Begin by making the flatbreads. Whisk together the yeast, sugar and 80ml warm water in a large bowl, then leave to stand for 15 mins. Add the milk, oil, flour and ¾ tsp salt and mix until well combined. Bring together into a dough then tip out onto a clean, lightly floured work surface. Knead for about 10 mins until smooth and elastic, adding a little more flour if necessary. Transfer the dough to a lightly oiled bowl, cover and leave somewhere
  warm for about 1 hr-1 hr 30 mins until doubled in size.

• step 2

  Meanwhile, prepare everything else to take outside. Mix the soured cream with the lemon zest, 1 tbsp of the lemon juice, the parmesan and chives, then season with salt, pepper and more lemon juice if needed. Toss the cherry tomatoes with the olive oil, season and wrap up in a small square of foil.

• step 3

  Tip the dough out, knead briefly to knock out the air, then divide into quarters. Roll each portion out into a disc, roughly 18cm across, on a lightly floured surface. Flour each side well and stack up on a plate to take outside.

• step 4

  Heat the barbecue. When it’s at a medium-high heat, add the parcel of tomatoes and leave to cook for 15-20 mins, until softened. Brush the bars with a little of the neutral oil, then lay the flatbreads on top and cook for 1-2 mins each side, until puffed up, lightly charred and cooked through. Wrap in a clean tea towel to keep warm while you prepare the toppings. Brush the bars with a little more oil and add the bacon. Cook, brushing frequently with the maple syrup, for 2-3 mins until sticky and crisp. (If your grill bars are too wide, lay the bacon on a square of foil.)

• step 5

  Spread some of the soured cream dressing over the base of each flatbread, then add the lettuce, tomatoes and bacon. Top each with a fried egg, if you like (see tip, below). Drizzle over some of the tomato juices and a little more soured cream dressing to serve.

Recipe tips

Twist it: Sunny-side-up halloumi brunch To make this vegetarian, replace the bacon with eight thick slices of halloumi and swap the parmesan for 15g vegetarian Italian-style cheese. You can cook the halloumi in the same way as the bacon, brushing with the maple syrup. It will need 1-2 mins per side.

How to BBQ eggs You can fry eggs on the barbecue using a cast-iron frying pan or skillet placed over indirect heat until set to your liking. If your barbecue has a lid, lower it to help the eggs cook more quickly.

Recipe from Good Food magazine, July 2024

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