Thank America (and Sex And The City) for our never-ending love of brunch. And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread, filling your kitchen with an incredible aroma while you bake.
Kcal: 581 kcal per serving
Sat fat: 6.4g per serving
Ingredients (Serves four)
For the bread:
- 200g light malthouse bread flour
- 300g white bread flour
- 300ml Doom Bar beer
- 35g fresh yeast
- 10g butter
- 20g salt
For the topping:
- 2 fillets of smoked mackerel
- 8 rashers of cooked lean bacon, sliced
- 4 duck eggs
- 200g watercress leaves
For the mustard dressing:
- ½ tsp finely chopped shallot
- ½ tsp English mustard
- 1 tsp cider vinegar
- 100ml rapeseed oil
Step 1: For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes.
Step 2: Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins.
Step 3: Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C.
Step 4: Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes.
Step 5: To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress.
Step 6: Combine the mustard dressing ingredients together and drizzle over the salad.
Step 7: To serve, toast four slices of the Doom Bar bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.
From The New West Country Cookbook (£20, Diligence Publishing) out in hardback on 1 November at westcountrycookbook.co.uk.