- 300g/10½ oz strong white flour
- 7g instant yeast
- 175ml/6fl oz tepid water
- 4 slices black pudding
- 4 field mushrooms
Remove items you already have in your ingredients list above to see the difference.
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- black pudding4 slices0.95
- field mushrooms40.69
Total1.64
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Preheat the oven to 180°C (160°C fan, Gas Mark 4). Place the flatbreads on a baking tray and warm them in the oven for about 5 minutes until they are slightly crispy.
In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add the bacon rashers and fry until crispy, approximately 5 to 7 minutes. Remove from the pan and set aside on a paper towel to drain excess oil.
In the same pan, add the remaining olive oil and sauté the mushrooms with a pinch of salt until golden brown and tender, about 5 minutes. Transfer to a plate and keep warm.
In a bowl, whisk together the eggs, milk, a pinch of salt, and black pepper. Melt the butter in a non-stick pan over low heat. Pour in the egg mixture and gently stir with a spatula, cooking slowly until creamy and just set.
Assemble the flatbreads by spreading scrambled eggs evenly over each one. Top with crispy bacon, sautéed mushrooms, and fresh rocket. Garnish with chopped chives and serve immediately.
