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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C. Lightly grease a large, shallow ovenproof dish with butter.
Spread the chopped cooked bacon evenly across the bottom of the dish.
Scatter the diced tomato over the bacon.
Season with black pepper and drizzle the Worcestershire sauce evenly over the mixture.
Sprinkle some of the breadcrumbs around the edges of the dish to form a border.
Make five small wells in the bacon and tomato mixture. Carefully break one egg into each well and season lightly with salt and pepper.
Mix the grated cheddar cheese with the remaining breadcrumbs. Sprinkle the mixture evenly over the eggs.
Dot the top with small pieces of butter.
Bake for approximately 20–25 minutes, or until the egg whites are fully set and the eggs are cooked to your liking.
Serve hot and enjoy!
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For runnier yolks, start checking the eggs towards the earlier end of the cooking time. The exact baking time will depend on the depth of your dish and your preferred egg consistency.
How can I make the yolks runnier?
Start checking the eggs towards the earlier end of the cooking time for runnier yolks.
What can I serve with this dish?
Serve with buttered toast or crusty bread, or pair with a fresh green salad for a light lunch.
Can I add other ingredients?
Yes, you can enjoy it with grilled mushrooms or roasted tomatoes for breakfast.
How do I know when the eggs are done?
Bake until the egg whites are fully set and the eggs are cooked to your liking.
What is the oven temperature for this recipe?
Preheat the oven to 180°C.
