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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Peter Russell Clark Recipe, named after his farm where he would cook this up for Sunday lunch. Ingredients:
1 onion, finely chopped |
4 hard-boiled eggs, sliced |
125 g mixed mushrooms, sliced |
3 teaspoons butter |
4 tomatoes, skinned and chopped |
8 slices rindless bacon |
1 pinch oregano |
salt |
pepper |
Directions:
1. Lay the eggs in the bottom of a greased heat-proof dish.
2. Saute onions in butter until soft and then add the skinned tomatoes, mushrooms, oregano and pepper, cook gently for approx 5 minutes.
3. Sprinkle with a little salt and then pour the mixture over the eggs and lay the bcaon rashers on top.
4. Pop the dish under the grill (broiler) until bacon is crisp and golden.
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