Fried Egg with Bacon and Roast Vine TomatoesServes: 1

Fried Egg with Bacon and Roast Vine Tomatoes

Serves: 1

Protein Packed

I love making this on a Sunday my whole family love this dish. The roast tomatoes burst out of their skins, and team so well with the saltiness of the bacon and the luscious egg yolk.


  • 100g cherry tomatoes

  • 1 tbsp of olive oil

  • 1 tsp dried oregano

  • 2 eggs

  • 2 bacon rashers

  • salt and pepper

  • 20g of rocket


  1. Preheat the oven to 180°C/350°F/Gas mark 4. Put the tomatoes (still on the vine) in a roasting tin, and brush them with oil and the oregano. Roast in the oven for 12-15 minutes.

  2. Heat some olive oil in a frying pan over a high heat for 1 minute. Crack the eggs in, then put a lid on the pan. Cook for 1-2 minutes depending on whether you like them runny or well done.

  3. In a griddle pan or same pan as the eggs, cook the bacon to your liking. Serve everything together with a good pinch of salt and a grind of pepper.