Cheese, Bacon & Egg Stuffed To

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Beef tomatoes (medium)		2
Eggs		2
Bacon rasher		1
Vegetable oil		1 tsp
Cottage cheese		1 heaped tbsp
Cheddar cheese		4 tbsp
Parmigiano reggiano		3 tbsp
Salt & pepper		as required
Spring onions		2

Method

Prep

15min

Cook

15min

I used Spanish beef tomatoes. Slice off the top 1/4.

Put the vegetable oil in a frying pan and fry the chopped bacon for 4-5 minutes until nice and crispy.

Put the cottage cheese, grated Cheddar, chopped spring onions and crispy bacon from Step 2 in a bowl. Season with salt & pepper and mix well.

Make a ring with some foil and put on an oven tray. Preheat the oven 180C.

Scoop out the insides of the tomatoes and brush the outside, inside and edges with some oil. Brush the tomato lids with oil.

Place the tomatoes onto the foil rings and stuff with the mixture from Step 3 up to two thirds full.

Make a small hollow and crack an egg on top.

Sprinkle lots of finely grated Parmigiano reggiano on top and bake in the oven for 15 minutes. Bake the tomato lids at the same time.

The egg should be nicely half-cooked and runny. Break the egg and dip some toast in whilst enjoying hot.

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