Loaf:
Pour flour in large glass bowl. Make a 'well' with a spoon and add dry yeast, salt, pepper and herbs. Do not stir.
Measure 300 ml warm water. Add 50 ml olive oil and beat an egg into it. Pour this into the flour well. Stir with a fork till nice and crumbly. Pour onto a floured board and knead for a few minutes. Bit by bit, stuff the olive pieces into the dough and knead into a good firm dough. Rub a little olive oil onto bottom of the glass bowl you just used and place dough ball inside. Rub a tiny bit more olive oil onto the top of the dough. Cover with damp dish towel and place in warm drawer for 15 minutes until doubled in size. Preheat oven to 190 degrees C. Flip the risen dough out onto the floured board and pat down into 1 inch thick oval. Spread with crushed garlic and cover with slices of Camembert.  Roll up like a swiss roll, then bake for 35 minutes...you will know its done when you pat underneath and it makes a hollow sound.
Egg nest:
In a large pan, heat the olive and oil with a bit of butter, add crushed garlic (about 1 tsp) and prawns. Fry for a few minutes. Add the tinned tomato, a bit of salt, pepper and the brown sugar. Simmer for about 10 minutes. 
Beat 8 eggs with a half a cup of water and a good pinch of salt. Scramble gently on medium heat.

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