FLATBREADS WITH BRUNCH STYLE EGGS

Make our homemade flatbreads and serve alongside brunch-style eggs with cheese and tomatoes. This easy recipe is great for getting kids involved in the kitchen

Lockdown number three is upon us, and if you’re stuck working from home, the kitchen is one of the few places that will be open for business at lunchtime.

If you’ve got your head buried in a laptop, you’re homeschooling or just generally trying to stop the kids from burning the house down, lunch can easily get overlooked.

But with weeks of lockdown ahead of us, that has to change.

I’m pledging to take time to sit down with my family and eat a proper lunch, every day. This means a little bit more planning, and stocking the fridge up with soups and sandwich fillers, but it will be worth it for a lovely meal and hopefully, a happy family. 110g self-raising flour, plus extra for dusting

110g atta or plain wholemeal flour

3tbsp rapeseed oil, plus extra for the bowl and frying small knob of butter, melted

FOR THE EGGS

1tbsp olive oil

12 cherry tomatoes, halved 4 large eggs

25g grated cheddar

2tbsp double cream

PREP: 20 MINS COOK: 15 MINS PLUS 30 MINS PROVING SERVES 6 1

Sift the flours and 1tsp salt into a large bowl. Add 1tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water.

2

Tip on to a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.

3

Tip on to a floured surface. Divide into six balls and roll each out into a thin, 1820cm wide circle using a rolling pin. If you prefer, you can divide again into 12 balls to make smaller flatbreads. 4

Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.

5

Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.