The Full English Breakfast Pizza

Pierce potato with a fork and place in the microwave, cooking on high for 7 minutes until it’s softened. Let potato cool and then peel and grate. Place grated potato in a small bowl and set aside.

Preheat oven to 400°F (200°C).

Quarter tomatoes and slice mushrooms. In a small bowl, toss tomatoes and sliced mushrooms with olive oil, salt and pepper. Spread them out on a lined baking sheet. Bake for 10 minutes, then set aside.

Remove thawed puff pastry from package and lay it on a lightly floured surface. Use a rolling pin to gently roll the dough until it’s around 9 x 14 in (22.8 x 30.3 cm). Place dough on a lined baking tray. With a sharp knife, lightly cut a slash along the edge of the puff pastry, ½ in (1 cm) from the edge, being careful not to cut through the dough. Use a fork to pierce the dough inside the slash line all over the surface.

Crack one egg into a small bowl and beat well. Brush the edges of the dough with the beaten egg. Bake the puff pastry for 10 minutes until it begins to rise but isn’t fully cooked; remove from the oven. Set aside for a few minutes.

Add remainder of beaten egg to the bowl containing the grated potato. Add the grated white cheddar cheese and chopped rosemary and mix well. Spread the mixture onto the puff pastry inside the raised edges. Add the roasted tomatoes, mushrooms and strips of back bacon evenly over the pizza.

Use the back of a spoon to make four light depressions in the toppings of the pizza to crack each of the four remaining eggs. Put pizza in oven and bake for 8 or 9 minutes until egg whites are set but yolks are still runny. For a firmer egg yolk, bake for a few more minutes.

Garnish with parsley and season each egg with freshly grated pepper and a little flaky sea salt. Serve with HP Sauce or a similar style steak or “brown” sauce for an authentic English taste.