The Bacon Breggin

A Breggin is bread with an egg inside. Br(ead)-Egg-In.

Today we will make a bacon Breggin. This could be the perfect breakfast that'll leave the kids breggin' for more.

Let's get cooking.

You will need:

• 135 grams of flour
• 30 grams of Sourdough Starter
• 150 grams of water

• 1 frozen egg*
• 1/4 teaspoon baking soda
• 2 teaspoons red wine vinegar
• 50 grams butter
• 1/2 cup bacon
• 1/2 cup onions
• Pepper to taste

*To make a frozen egg put a raw egg in it's shell into the freezer and leave overnight. When you are ready to use it take it out of the freezer and quickly pour some hot water over it then carefully remove the shell. Congratulations, you have made your first frozen egg.

To a bowl add the flour, starter and water and mix it until it is combined. Cover with a tea towel and leave it at room temperature overnight.

Pour the fermented mixture into a clean bowl and add butter and baking soda then give it a good mix.

Fry the bacon and the onions then place the cooked onions on a paper towel to remove excess moisture for a couple of minutes.

Add the onions, bacon and ground pepper to the bowl of ferment mixture and mix. Once it is well mixed add the red wine vinegar and give it another good mix.

Line your baking container with baking paper - I used a round tin with a diameter of 12 cm (120mm) and a height of 6 cm (60mm)

Pour the mixture into the prepared tin and bake in a 190 degrees C (374 F) oven for around 40 minutes, just keep an eye on it to make sure you don't over cook it.

Once the Breggin is nicely browned take it out of the oven and let it cool on a cooling rack for 5-10 minutes, then cut open to reveal the cooked whole egg in the inside.

This is wonderful served hot for lunch. Or try it cold in a picnic.

I hope you enjoy and don't forget to leave a comment below - I love reading them all :)