Fried Egg with Bacon and Roast Vine TomatoesServes: 1
Breakfast


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.

Ingredients:

  • 100g cherry tomatoes

  • 1 tbsp of olive oil

  • 1 tsp dried oregano

  • 2 eggs

  • 2 bacon rashers

  • salt and pepper

  • 20g of rocket

Method:

  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.