INGREDIENTS: (Serves four)
4 large eggs
4 rashers back bacon (smoked or unsmoked by preference)
1 small tin of plum tomatoes (or pre-chopped if you prefer)
4 small open cap mushrooms
Grated Cheddar cheese
Salt
Ground Black Pepper
METHOD:
- Drain the tomatoes well and dice into approx 1cm chunks; cut bacon into similar sized pieces; and dice the mushrooms similarly.
- Gently fry the bacon and mushrooms together until just cooked and soft. Stand on kitchen paper to remove excess fat and then put in a small saucepan.
- Add the chopped tomatoes and warm through. Season with salt and pepper to taste.
- Tip the warm mix into four ramekin dishes and break an egg over the top of eash one and top with grated cheddar ( You could use Gouda, also you could add a little grated Parmesan in with the cheddar if you like.)
- Place on a baking tray in a hot oven until the egg white is cooked and the cheese melted. Try to keep the yolk runny.
Serve with hot toast soldiers – or can be eaten in the saddle with just a spoon, but wear gloves!
