• 150g white flour
  • 250g wholemeal flour
  • 1 tsp salt
  • 20g bicarbonate of soda
  • 2 tomatoes
  • 6 mushrooms
  • 4 cloves garlic
  • 100g chorizo
  • 300ml milk
  • 4 eggs


  • Place the flour, salt and bicarbonate of soda into a bowl, combine fully. Roughly chop the mushrooms, tomatoes, garlic and chorizo. Add a tablespoon of oil in a hot pan and sauté the mushrooms, garlic and chorizo for 3-4 minutes. Add, along with the tomatoes, to the flour.
  • Add the milk. Bring together gently to form a loose dough. Tip out onto a heavily floured surface and divide into four equal portions. Gently roll each piece in the flour to form a round shaped dough piece.
  • Place onto a parchment lined baking tray, evenly spacing them out. Try to handle the dough as little as possible.
  • Make an indentation in each dough, enough to hold an egg. Crack an egg into each one.
  • Place into a pre-heated oven gas mark 7, 200c. Bake for 20 minutes turning once. Take out and enjoy your breakfast on the go!