Paul Merrett’s bacon and egg pudding
Tuck into this hearty savoury bread and butter pud with bacon, mushrooms and tomatoes. Plus it's ready in 15 mins!
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Prep time: 5 mins
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Cooking time: 10 mins
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Serves: 2
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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.
- 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
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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