This recipe was originally produced with breakfast in mind. I thought, that this would make an interesting change to a quick dinner, and made a few adjustments!
The first thing I did was pop some goose fat in the oven to melt and then added some potato to it, cut up, rather like small roast potato or sauté potato.
I then extracted the mushroom, bacon and egg and tomato from the fridge and turned on what I knew when I lived in Australia as a fry pan. It's a pan, electric and does not specifically need any fat. I regularly cook bacon in mine and never use any fat! So, I added the bacon to the fry pan and let it cook. Once cooked I took out of the pan and placed on a plate.
I then extracted the tomato's from the vines and cut them in half and placed in the fry pan. I sprinkled with ground pepper and added a drizzle of olive oil. There is something wonderful of smell of fresh tomato complete with the vine.
I then cut up the mushroom, again a smattering of ground pepper and added to the pan.
Then I prepared a muffin tray. There was three of us for dinner, so that was six slices of bread, with crusts removed and then placed into a greased muffin dish. Press firmly down in the middle. Then crack the egg over the slice of bread and add a slice of bacon to each of the muffin sections. Pop in the oven on 190 or 375 degrees for between 10-17 minutes, depending on how runny you like the egg yolk.
The muffin tin was not the best tray. It needed something with a wider diameter, as I lost some of the egg white.
.....And here is the finished dinner. Hubby scored it 10/10 so I guess it must have been okay!
Weekend Cooking is hosted by BethFishReads