Ingredients :
- 2 slices thick smoked back bacon
- 1 large free-range egg
- 7 cherry tomatoes
- oil for pan frying
- 1 tin ravioli in tomato sauce
- to taste Cheddar cheese
- salt and pepper to season
- portion of chips or fries 🍟 (optional)
Method :
- Cut your cherry tomatoes in half and season. Preheat the oven to gas mark 6/200°C (400°F)
- 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-high heat for 3-4 minutes
- Fry, turning once, until the tomatoes have a nice char, then remove, place on a baking tray, and season with salt and freshly ground black pepper. Continue cooking the bacon for a couple of minutes until it"s brown, but not crispy
- Reduce heat in the oven to gas mark 3/160°C (325°F), and put the skillet in to finish cooking the bacon, slowly. 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 large sized pastry cutter in the middle, and pour in a little oil. Bring 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
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