- Olive oil, for brushing
- 4 slices bread
- 4 Roma tomatoes, halved lengthways
- Sea salt and freshly ground black pepper
- 8 rashers spiced, dry-cured back bacon
- 4 large free-range eggs
- Chives, snipped, for sprinkling
Preheat the oven to 200°C.
Grease 4 large muffi n pans with oil. Brush the bread on both sides with oil and arrange on a baking tray.
Brush the tomatoes with oil and place, cut side up, on the baking tray. Season with salt. Line each muffin pan with 2 rashers of back bacon, fat side up.
Break an egg into each one. Bake for 10 minutes, then turn the bread and bake for another 2 minutes – the eggs should be just cooked, ever so slightly soft, and the bread crisp and golden.
Very lightly season the eggs with salt and twist a little pepper over the tomatoes and eggs.
Transfer the bacon and egg to a slice of toast and serve with the tomatoes and a sprinkling of chives.
Make the ever-so-popular breakfast as hassle-free as possible. Simply pop it all into the oven and serve with a smile.