Baked eggs & bacon

A lovely leisurely breakfast at the weekend with baked eggs and bacon and freshly squeezed juice

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

What you need:

• 4 rashers local smoked back bacon, chopped (130g)
• 4 medium eggs, beaten
• 4 cherry tomatoes, quartered (60g)
• 2 tbsp semi skimmed milk
• 1 tbsp chopped parsley
• 4 slices wholemeal bread, toasted (240g)
• To serve: Regional sausages - allow 1 per person

What you do:

1. Preheat the oven to 200oC, gas mark 6. Grease 4 compartments of a muffin tray and preheat in the oven.
2. Fry the bacon in a small frying pan for 3-4 minutes until crispy. Mix together the egg, tomatoes, milk, parsley and bacon then season with black pepper. Pour into the greased muffin tray and bake for 15 minutes.
3. Serve immediately on toast and serve with regional sausages.

Handy tip:

Try adding some grated Cheshire cheese and a little English mustard for extra richness.

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