Breakfast Soda Breads by Patrick Ryan
| Makes: 4 small loaves | Chef: Patrick Ryan | Mealtime: Breakfast | Type: Breads | Machine: Stand mixer | Total time (min.): 35 |
This recipe really shows you how diverse a soda bread can be. Everybody loves a cooked breakfast, and this simple little delight means you can tuck into your favourite all day breakfast whenever you want! Great for the lunch box, picnic, or camping.
Ingredients
- 150g white flour
- 250g wholemeal flour
- 1 tsp salt
- 15g bicarbonate of soda
- Handful of cherry tomatoes, quartered
- 6 button mushrooms, quartered
- 1 clove of garlic, finely chopped
- 100g chorizo
- 300ml milk
- 4 free range eggs
- 100g of grated cheddar
Tools
- Titanium Chef KVC7300S
Method
- Place the flour, salt and bicarbonate of soda into the bowl of the mixer with a paddle attachment, and combine fully.
- The mushrooms, tomatoes, garlic, and chorizo need to gently sauteed. Add a tablespoon of oil in a hot pan and sauté the mushrooms, garlic and chorizo for 3- 4 minutes.
- Add the tomatoes toss everything together and set aside to cool. Once cool add 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 and top with grated cheddar.
- Place into a preheated oven gas mark 7, 200c Bake for 20 minutes turning once, take out and enjoy your breakfast on the go!
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