• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, H, C, D, P
MineralsFluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g bacon lardons

  2. 1 onion , finely chopped

  3. 1 red pepper , seeds removed, finely chopped

  4. 1 green pepper , seeds removed, finely chopped

  5. 1 courgette , finely chopped

  6. 8 cherry tomatoes , finely chopped

  7. 1 small Thai bird's eye chillies , finely chopped

  8. 1 cloves garlic , finely chopped

  9. 2-3 tbsp butter

  10. 4 eggs

  11. olive oil

  12. 4 slices sourdough bread

  13. 1 tbsp coriander leaves

  14. hot chilli sauce , to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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