- 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.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 4g
Make it gluten free: Use gluten-free bread and check bacon and passata are gluten free.
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