30 mins to 1 hour
By Matt Tebbutt
For the brioche
- 150g/5½oz strong bread flour
- 10g/1/3oz dried yeast
- 1 tsp caster sugar
- 2 free-range eggs, beaten
- 100g/3½oz butter
- 1 free-range egg yolk, beaten
For the topping
- 6 cape gooseberries, halved
- 4 cherry tomatoes, halved
- 1 green chilli, finely chopped
- 1 lime, juice only
- 1 tbsp finely chopped coriander
- 4 rashers maple cured bacon (or streaky bacon brushed with maple syrup and sprinkled with cayenne pepper)
- 4 quails’ eggs
To make the brioche, mix together the dry ingredients in a stand mixer and gradually add the beaten eggs and then the butter, until everything is incorporated.
Leave the dough in a warm place to prove for 1 hour.
Preheat the oven to 220C/200C Fan/Gas 7.
Knock back the dough and roll into small rounds, scatter over the gooseberries, tomatoes, green chilli, coriander and lime juice and brush with the egg yolk.
Bake for 20–30 minutes until golden.
Heat some oil in a frying pan and fry the bacon until really crisp, remove and then fry the quail eggs.
Remove the brioche from the oven, and serve with the bacon and eggs.