You may also like
Ingredients
- 2 slices thick smoked back bacon
- 1 large free-range egg
- 7 cherry tomatoes
- 1 tin ravioli in tomato sauce
- to taste Cheddar cheese
Method
- Cut your cherry tomatoes in half and season.
- Preheat the oven to gas mark 6/200AC (400AF)
- Put the ravioli in an ovenproof bowl and season.
- Put in the oven for ten minutes
- Begin pan frying your bacon and tomatoes in a skillet on a medium heat for 3-4 minutes
- Fry, turning once, until the tomatoes have a nice char
- Reduce heat in the oven to gas mark 3/160AC (325AF), and put the skillet in to finish cooking.
- Next slice the cheddar
- Roughly chop...
- ... sprinkle on to the ravioli and return to the oven for ten minutes
- Remove the skillet from the oven.
- Put the bacon and tomatoes on a plate or baking tray, and return to the oven for the time being.
- Put the skillet back on the hob.
- Place a medium sized pastry cutter in the middle, and pour in a little oil.
- Heat to a medium low heat
- Now crack in the egg and cook for about 3 minutes
- After 3 minutes pop a saucepan lid on to the pastry cutter.
- Remove from the heat and leave for 15-20 seconds until the top of the egg is cooked and not 'snotty'
- Butter some thick sliced crusty bread or toast...
- ...or a Lancashire oven bottom muffin
- Finally plate up and serve
