Egg and bacon‑stuffed tomato

Egg and bacon‑stuffed tomatoThis unusual little breakfast is one of my favourite Saturday-morning late breakfasts. It’s really juicy and packed with flavour.

Serves 1

Olive oil
1 large egg
1 large beef tomato, top cut off like a lid, and insides scooped out to create a “bowl”
1 rasher of nitrate-freembacon, chopped
Sprigs of dill, to serve (optional)

Heat the oven to 180C (non-fan 200C) and lightly oil a baking tray.

Whisk the egg in a bowl and heat a little oil in a nonstick pan. Tip in the egg and cook over a high heat, stirring for a minute or so, until it is only just starting to scramble but is still mostly liquid. Season with salt and freshly ground black pepper.

Place the hollowed-out tomato on the oiled baking tray and fill with the part-scrambled egg and the chopped bacon. Lay the tomato “lid” on the tray, too.

Cook in the oven for about 25 minutes, until the tomato skin has started to wrinkle and the egg filling is golden. Scatter with the dill, if using. Join us in a cooking revolution (blog)