7 oz packet Streaky Bacon or 200g Cherry Tomatoes (halved)
3 Extra-large Eggs
2.11 oz Gouda/Cheddar Cheese (grated)
Fresh Parsley (if desired)
Salt and Pepper
Preheat the oven to 180°C
Place the bacon or the cherry tomato halves onto a baking tray (season the cherry tomatoes with salt and pepper and drizzle with olive oil). Bake until the bacon is crisp or the tomatoes have softened (approx. 15 min).
Cut the tops off the buns and scoop out the bread from the centres to create ‘bread bowls’ and place onto a baking tray
Divide the bacon/tomatoes between the buns to form the bottom layer.
Crack an egg into each and top with equal amounts of cheese.
Season with salt, pepper and a dash of chopped, fresh parsley.
Bake in the oven for 20 minutes or until the buns are golden brown and the eggs are cooked to your liking (place the lids in for the last 5 minutes to crisp up.)