Cheddar Farls with fried egg and crispy bacon

Sheila Zhang
4 4
40 mins
40 mins


Servings: 1
  • 450 g Wheat flour plus flour for processing
  • 1 package Baking Powder
  • 1 TEASPOON baking soda, 1 teaspoon salt
  • 1 TEASPOON English mustard powder
  • 7-10 Tbsp (alternatively finely ground mustard seeds)
  • 2 TEASPOONS yellow mustard seeds, coarsely ground
  • 150 g Grated cheese (e.g. Cheddar)
  • 280 ml Buttermilk
  • 90 ml Whole milk
  • 4 panicles cherry tomatoes
  • 7-10 Tbsp Olive oil
  • 7-10 Tbsp salt, black pepper
  • 12 thick slices of breakfast bacon (Bacon)
  • 4 Eggs (size L)
  • 7-10 Tbsp Sunflower oil
  • 7-10 Tbsp Butter


  1. 1

    Preheat the oven to 220 °C (fan oven 200 °C). Sieve the flour, baking powder, baking soda, salt and mustard powder into a bowl. Mix in the mustard seeds and cheese. Add buttermilk and milk and work everything into a soft, sticky dough.

  2. 2

    Work the dough on the floured worktop to a round shape (Ø 22 cm), place it on a lightly floured baking tray and cut it into 8 cake pieces. Pull the pieces apart, dust lightly with flour and bake for 20 minutes until golden brown.

  3. 3

    In the meantime, place the cherry tomatoes in a small ovenproof dish, drizzle with olive oil and season with salt and pepper. After 10 minutes baking time, add the farls to the oven and bake for 10 minutes.

  4. 4

    In the meantime, heat a (grill) pan at high temperature until it smokes. Reduce to medium heat and fry the bacon in it until crispy. At the same time, fry the fried eggs in a second pan in sunflower oil to taste.

  5. 5

    (We like crispy edges and still liquid egg yolk.) Season with salt and pepper.

  6. 6

    Remove the finished farls from the oven, cut a pocket in each piece from the top, butter them and fill them with bacon and eggs. Serve with the tomatoes.

Nutrition Facts

310 kcal
29 g
15 g
13 g