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carrot bread

Carrot Bread with Fried Eggs, Creamed Ricotta and Chorizo Crumbs


The bread can be made in advance, if preferred, and then simply warmed up by toasting it for breakfast.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 2:40 hours |
  • Cook Time : 50 mins
Categories: Baking, Breads, Breakfast
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3 C (750 ml / 375 g) cake flour
3 g instant yeast
½ tsp (2.5 ml) turmeric
¾ C (180 ml) Rugani Carrot Juice
⅓ C (80 ml / 80 g) crème fraîche
1 Tbsp (15 ml / 20 g) honey
½ tsp (2.5 ml) salt
1 Tbsp (15 ml) milk

Creamed Ricotta

2 C (500 ml / 360 g) ricotta
¼ C (60 ml) crème fraîche
2 tsp (5 ml) chives, chopped
2 tsp (10 ml) Dijon mustard
salt and pepper

To Serve

1 tsp (5 ml) olive oil
250 g chorizo, sliced (for a vegetarian alternative, replace the chorizo crumbs with finely chopped fried mushrooms)
6 fried eggs
handful sorrel, basil or micro herbs


Combine all of the ingredients, except for the milk, in the bowl of an electric mixer with a dough hook attachment and knead on low speed, 8 minutes until smooth. Scatter in more flour if the mixture is too wet.

Form the dough into a smooth ball and place in a large lightly oiled bowl. Cover with a cloth and leave to rise in a warm place until doubled in size (1 hour).

Lightly grease a 22 cm x 8 cm loaf tin. Knock down the dough until smooth. Form it into a cylinder that fits snugly into the tin. Place dough in the tin, cover with a cloth and leave to rise in a warm place for a further 1 hour.

Pre-heat the oven to 180 °C.

Brush the top of the dough with the milk and bake until golden – approximately 40 minutes. It is ready once the inside temperature of the bread reaches 85-100 °C. Cool in the tin for 10 minutes before transferring to a cooling rack.

Creamed Ricotta

Combine all of the ingredients in a food processor and blend until smooth. Season to taste.

To Serve

Heat the oil in a pan over medium heat. Add the chorizo and fry for 2-3 minutes until crisp. Drain on kitchen paper and blend in a food processor until fine.
Fry the eggs to your liking.

To Assemble

Spread some creamed ricotta onto the bread slices, top each off with a fried egg and some chorizo crumbs. Garnish with sorrel, basil or micro herbs.