Gooseberry and tomato brioche with bacon and eggs

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

 

By Matt Tebbutt

Ingredients

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