Pizza and Turkish flatbreads
English muffins, a familiar part of British breakfasts, become quick pizza bases topped with sharp cheddar and smoked salmon. Eggs cracked on top bake until the yolks are still slightly runny, making a filling option for breakfast or brunch.
Preheat the oven to 200°C / 390°F. Split the English muffins in half and brush both sides with melted butter. Arrange cut-side up on a baking pan.
Scatter the grated cheddar evenly over the muffins and bake for 8 minutes, until the cheese melts and begins to bubble.
Crack an egg into the center of each muffin and sprinkle with black pepper. Bake for a further 10 minutes, until the whites are set but the yolks are still soft.
Add the smoked salmon for the last 2 minutes in the oven. Before serving, scatter with chopped dill and squeeze over some lemon juice.
Keep the yolks intact when cracking the eggs so they stay evenly runny as they bake. Do not add the smoked salmon before the pizzas go into the oven; add it for the last 2 minutes to keep it from drying out. Allergens: contains wheat (gluten), milk and dairy products, eggs and fish.
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