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  • Desserts, Tea Time Treats and Breakfast

Deluxe Eggy Bread with Sourdough & Poppy Seed Bloomer, Dolcelatte and Griddled Pears


1 Sourdough & poppy seed bloomer, cut into 4 thick slices
175g Dolcelatte cheese
3 Large conference pears, peeled, halved, sliced thickly and griddled
3 Eggs
200ml Double cream
100ml Milk
50g Unsalted butter
2 tbsp Rapeseed oil
4 Large slices Parma ham, fried until crisp


Split each thick slice of bloomer to make a pocket in the centre. Stuff each one with a slice of griddled pear and 25g of Dolcelatte.

Whisk together the eggs, cream and milk. Heat a large frying pan and add a little butter and oil. Dip each stuffed bread slice into the egg mixture until well coated on both sides. Place in the hot pan and cook in batches for approximately 2–3 minutes on each side until golden and puffy.

To serve, place each, golden eggy bread on a board. Top with crispy Parma ham and the remaining cheese. Serve with extra griddled pears on the side.

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