Brioche with bacon, fried egg and chilli-roast tomatoes

Prep time: 10 minutes Cook time: 55 minutes

Serves 6

Easier than eggs Benedict as you don’t have to make lastminute hollandaise. Use toasted sourdough if you don’t want the sweetness of brioche, and replace the fried eggs with poached ones if you prefer.

INGREDIENTS For the tomatoes

– 6 large plum

tomatoes

– 2 tbsp olive oil – ¾ tbsp balsamic

vinegar

– 2 tsp harissa

– 1 tsp caster sugar

For the garlic mayo

– 10 tbsp good-quality

mayonnaise

– 2 tbsp crème fraîche – 1 garlic clove, grated

to a purée

To assemble

– 12 rashers smoked

bacon

– olive oil (or whatever fat you prefer to use for frying) –6eggs

– 6 slices brioche (or 12 depending on the size) – good-quality Lancashire cheese, crumbled, to serve

METHOD Preheat the oven to 190C/180C fan/gas mark 5.

Cut the tomatoes in half and place them in a single layer in a small roasting tin or ovenproof dish. Mix together the olive oil, balsamic vinegar and harissa, and pour over the tomatoes, making sure they are well coated. Arrange them cut-side up, sprinkle with the sugar and season.

Roast for 35-40 minutes, or until caramelised and slightly shrunken (keep an eye on them).

Meanwhile, mix together the garlic mayo ingredients.

Fry the bacon in a little oil or other fat (you might need to do it in batches), until cooked through but not crisp, then put in a low oven (turned down once the tomatoes are done) while you fry the eggs. Heat 2 tbsp oil or fat and fry them, scooping the warm oil up over the top of the yolks to help them set, until done to your liking. Meanwhile, toast the brioche.

Spread the brioche with garlic mayo, then put bacon, a couple of tomato halves and an egg on top. You might want more mayo on top of the bacon. Scatter over the cheese to serve.