The Breakfast Kebab

1. Preheat your Big Green Egg to 180 °C.

2. Sift the flour into a mixing bowl, add the baking powder and yogurt, mix with a spoon, then use clean hands to bring the dough together.

3. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or two, then place the dough ball into a flour-dusted bowl. Cover with a plate, then set aside for 10 minutes or so.

4. Re-dust the work surface and divide the dough into four equal-sized balls. Flatten each ball with your hands, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm thick.

5. Place the first flatbread onto the grill, cook for 1-2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Take off the heat and place aside. Repeat for the remaining breads.

6. For your spiced yogurt, mix your ingredients and season to taste. Leave in a cool place until serving.

7. For your kebabs, you will need 4 skewers – if you are using wooden ones, soak them in a tray of water first to prevent them from burning.

8. Slice the spring onions into 4 pieces and deseed and halve the peppers.

9. Thread the spring onions, peppers, mushrooms and tomatoes onto the skewers, interlacing them with bacon as you go. Brush with olive oil.

10. Place the skewers onto the grill and cook for 5-10 minutes, until the meat is golden and the vegetables are beginning to char. Carefully transfer the skewers to the cooler part of the grill, where the indirect heat is.

11. Place a medium cast-iron pan onto direct heat. Crack the eggs into a jug and beat together with a tiny pinch of sea salt and pepper.

12. Melt butter in the pan, and when it starts to melt, pour in the egg mixture. Stir slowly until you have silky strips of just-cooked egg, surrounded by softer egg. Then remove from the heat, as the residual heat of the pan will continue to cook the eggs.

13. Place the flatbreads on the barbecue to warm through, then spread a spoonful of the yogurt mixture across each flatbread. Divide up and spoon over the silky eggs. Lay the kebabs on top, then scatter with chopped chives.

If you are using a Big Green Egg, please follow our advice on setting up your egg:

Set up your EGG for both indirect and direct cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Baking Stone (bottom right) and a Half Moon Plancha Griddle (flat-side up) (top right) for indirect cooking. On the top left, add a Half Moon Cast Iron Searing Grid for direct cooking. The target temperature is 180°C.