Gooseberry and tomato brioche with bacon and eggs

By Matt Tebbutt From Saturday Kitchen 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 …