Paul Merrett’s bacon and egg pudding

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Tuck into this hearty savoury bread and butter pud with bacon, mushrooms and tomatoes. Plus it's ready in 15 mins!.

Prep time: 5 mins
Cooking time: 10 mins
Serves: 2
Costs: Cheap as chips

Ingredients

Alternatively, you could cook the pudding in the microwave on high (800W oven) for 4 mins. Stand for 2 mins, then pop under a hot grill and cook for 2-3 mins. Adjust the timing to suit your microwave.

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3 slices white bread with fibre
Softened butter to spread
4 rashers streaky bacon, chopped
50g/2oz chestnut mushrooms, sliced
75g/3oz cherry tomatoes, halved
4 large eggs
150ml/¼ pt milk
Salt and freshly ground black pepper

Method

Preheat the oven to 220°C (fan 200°C/gas mark 7). Spread the slices of bread with butter then cut each in half. Lay the slices in a shallow ovenproof dish. Scatter over the bacon, mushrooms and tomatoes.
Beat the eggs with the milk and seasoning. Pour the egg over the bread then pop in the oven to bake for 10 mins. Serve warm.

Cook's tip: Alternatively, you could cook the pudding in the microwave on high (800W oven) for 4 mins. Stand for 2 mins, then pop under a hot grill and cook for 2-3 mins. Adjust the timing to suit your microwave. www.eggrecipes.co.uk/eggsfactor

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