This is a wonderful brunch for Spring - something a bit different that feels celebratory.
INGREDIENTS
[serves 2]
For the flatbread:
- 120g self raising flour (plus a little more for dusting)
- 60g Hinxden Farm Dairy plain yoghurt
- 60g wild garlic
- Drizzle of Kentish Oils mint rapeseed oil
For the topping:
-
60g Hinxden Farm Dairy plain yoghurt
- 2 cloves garlic, finely chopped
- 1 tbsp Nicholls runny honey
- Chunk of nduja (optional) or 2 tsp chilli flakes
- 2 free-range Woodlands Farm eggs
- Salt and pepper
- Half a lemon
METHOD
Make the flatbread
- Put the wild garlic and yoghurt in a food processor and blitz until smooth.
- Add the flour, and a pinch of salt, and keep the machine running until the ingredients form a ball of dough. If it’s too sticky, add a sprinkle of flour a little at a time until it clumps together nicely.
- Remove the dough and knead on a lightly floured surface for 3-5 minutes, until smooth and stretchy.
- Cut the dough in half and roll into two circles, approximately the thickness of a £1 coin. Set aside.
Make the nduja hot honey
- Heat a non-stick pan on a medium heat then add the nduja (if using). Once cooked through, add the honey and turn off the heat. If you’re not using nduja, add the chilli flakes once the honey begins to melt.
- Mix then leave the flavours to mingle.
Prepare the toppings
- Gently heat the yoghurt and finely chopped garlic in a bowl over a saucepan of hot water. Alternatively, if you prefer, zap it in the microwave. The aim is for it to be a touch above room temperature.
- Poach the eggs to your liking. Fried eggs also work well, if you prefer. Set aside.
Cook the flatbreads and assemble
- Put a non-stick pan on a medium-high heat and add the flatbreads. Cook for 2-3 minutes on each side and plate.
- Add the yoghurt on top of each flatbread, followed by the egg and a generous drizzle of the hot honey.
- Season to taste.
- Add a squeeze of lemon juice, then serve immediately. Enjoy!
