Recipe: Baked eggs and soldiers
A quick and easy brekkie or brunch, perfect for the Easter hols...
Prep time 5 mins
Cook time 15mins
4 rashers back bacon (smoked or unsmoked)
butter for greasing
300g cherry tomatoes
4 slices wholemeal bread
5 mins prep time, 15 mins in the oven
How to make it
- Preheat the grill to medium and line the grill pan with foil. Grill the bacon for 2-3 minutes, turning once until just cooked but not brown (it will brown further in the oven).
- Preheat the oven to Mark5/ 190C/170C fan. Lightly butter 4 large ramekins or small gratin dishes. Halve the cherry tomatoes and divide between the dishes. Chop the bacon into pieces and mix into the tomatoes. Crack an egg into each dish. Place the dishes on a baking tray and cook for 12-15 minutes until the egg is just set.
- Toast the bread until golden and cut into soldiers. Serve the toast for dipping into the egg.
Tip: Make it veggie, by swapping bacon for 3 veggie sausages, thinly sliced and fried until golden.