Grilled BLT Brunch Flatbreads with Fried Eggs

Name: Grilled BLT Brunch Flatbreads with Fried Eggs
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 8 rashers smoked streaky bacon; 4 fried eggs to serve; 250 g strong white bread flour; 200 ml soured cream; 250 g cherry tomatoes on the vine; 80 ml milk warmed; 8 romaine lettuce leaves torn; 2 tbsp maple syrup; 15 g Parmesan, finely grated; 1 tbsp olive oil plus extra for proving; 2 tsp olive oil; 1 tbsp neutral oil; 1 tsp fast-action dried yeast; 1 tsp Caster sugar (for buttercream); 1 lemon; 1 handful small handful of chives finely chopped

Elevate your weekend brunch with these homemade grilled flatbreads topped with crispy maple-glazed bacon, roasted tomatoes, and a zesty lemon-chive cream. Finished with a perfectly fried egg, it's a gourmet twist on the classic BLT that's perfect for outdoor dining.

Servings4 Portions

Prep Time35 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

rashers smoked streaky bacon
8
fried eggs to serve
4
strong white bread flour
250 g
soured cream
200 ml
cherry tomatoes on the vine
250 g
milk warmed
80 ml
romaine lettuce leaves torn
8
maple syrup
2 tbsp
Parmesan, finely grated
15 g
olive oil plus extra for proving
1 tbsp
olive oil
2 tsp
neutral oil
1 tbsp
fast-action dried yeast
1 tsp
Caster sugar (for buttercream)
1 tsp
lemon
1
small handful of chives finely chopped
1 handful

Step-by-Step Instructions

Prepare the flatbread dough: In a large bowl, whisk together the yeast, caster sugar, and 80ml of warm water. Let it sit for 15 minutes until frothy. Stir in the warmed milk, 1 tbsp of olive oil, bread flour, and 3/4 tsp of salt. Mix until a dough forms, then turn it out onto a floured surface. Knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Prepare the toppings: In a small bowl, combine the soured cream, lemon zest, 1 tbsp of lemon juice, grated Parmesan, and chopped chives. Season with salt and pepper to taste, adding more lemon juice if desired. In a separate bowl, toss the cherry tomatoes with 2 tsp of olive oil and a pinch of salt, then wrap them tightly in a square of aluminum foil.

Shape the flatbreads: Once the dough has risen, punch it down briefly to remove air bubbles. Divide the dough into four equal portions. On a lightly floured surface, roll each piece into a disc approximately 18cm in diameter. Flour both sides of the discs well and stack them on a plate until ready to grill.