Scrummy Egg & Bacon Toasts

Serves: 4

You will need
750g cherry tomatoes
3 tablespoons cold pressed rapeseed oil
1 tablespoon balsamic vinegar
1 oval rustic loaf, cut into 4 long slices lengthways
300g unsmoked bacon
4 medium eggs, poached
2 tablespoons chopped parsley


1. Pre-heat the oven to 200ºC/Gas Mark 6. Place the tomatoes on a large baking tray and toss in 1 tablespoon of oil and balsamic vinegar, season and bake for 20 minutes until soft.

2. Meanwhile, brush the bread with the remaining oil, place on a baking tray and add to the oven for the last 10-12 minutes of cooking.

3. Place the bacon under a pre-heated grill for 7-8 minutes then cut into thick slices. Mix with the tomatoes and use to top the toasted bread. Serve topped with a poached egg and sprinkle with parsley.

Tip: Add chopped garlic to the bread for extra flavour for brunch. Any remaining bread can be made into breadcrumbs and frozen for use at a later date.

Recipe courtesy of

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