(at time of publication)
- 7 eggs
- oil spray
- 1 ¼ cups passata
- 2 rashers cooked lean bacon, diced
- 1 tablespoon chopped chives
- ½ cup grated reduced-fat cheese
- 8 leaves basil
- To serve
- 4 slices sourdough bread
- 2 cups spinach leaves
- 3 spring onions, chopped
- 1 cup halved cherry tomatoes
- 4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
1 Turn oven onto grill. Whisk eggs until smooth. Spray a medium ovenproof dish or non-stick pan with detachable handle and heat.
2 Add the eggs to the hot pan. Cook until the underside is golden — this will take about 5 minutes. Place under the grill until the top is golden.
3 Remove eggs from pan and place on a foil-covered baking tray. Cover with the passata. Add the bacon and sprinkle over the chives and cheese.
4 Return to grill and cook until cheese has melted. Sprinkle with basil leaves. Serve with bread and salad.
Make it gluten free: Use gluten-free bread and check bacon and passata are gluten free.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 4g
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