Bacon and tomato en cocotte
Ingredients: Olive oil 1 rasher bacon, chopped 1 red onion, thinly sliced 1 tomato, diced 1 tbs roughly chopped flat-leaf parsley 2 eggs 40g gruyere cheese, grated 2 slices sourdough, to serve
Method: 1 Heat oil in a small frying pan over medium heat, add bacon, onion and tomato and cook for 5-7 minutes or until softened slightly. Stir through the parsley. 2 Make an indentation in the centre of the mixture, crack eggs in the indentations and sprinkle over gruyere cheese. Cover and cook 3 minutes or until egg is cooked to your liking. 3 Season with salt and pepper, serve with toasted bread
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