Produce from Brambletye and Bread Bread.
This is a famous dish at the Mill Bakery in Lyme Regis, Dorset. It consists of a thick slice of fresh bread that’s had a hole cut out of the centre and an egg dropped into it. It’s baked until the egg has just set, which gives the bread a golden-toasty crunch on top, while leaving it soft on the bottom.
1 doorstopper-sized slice of bread from a nice rounded loaf (sourdough works beautifully)
Preheat the oven to 180˚C/gas mark 4. Brush your bread with olive oil all over – sides and crust. Cut a hole out of the centre of the bread using a round biscuit cutter or the rim of a decent-sized cup.
Place the holey bread on an oiled baking tray. Break the egg into the centre. Place the cut-out circle of bread on the tray next to the large slice.
Sprinkle a pinch of salt over the egg and bread. Bake for 7–10 minutes, or until the egg is set to your liking.
Delicious with a rosemary marmite mushrooms and a rocket salad.