Ranch eggs with sourdough toast

Preheat the oven to 180C/160C fan/gas 4. In a frying pan, fry the bacon until crisp. Add the onion, red and green peppers, courgette, tomatoes, chilli and garlic and cook for 1 minute.

Grease a baking tray with butter and sit four 10cm chefs’ rings on it. Spoon the fried vegetables into the rings. Make a well in the centre of each ring of vegetables, add a small knob of butter and crack an egg into each. Cover with foil and bake for 3 minutes.

Meanwhile, put a griddle pan over a medium heat. Cut 10cm diameter circles out of the bread, brush them with oil and griddle for 2 minutes on each side.

Put the griddled bread on serving plates and top each toast with a ring of egg and vegetables. Remove the ring, garnish with the coriander and drizzle with hot chilli sauce.