Brunch: Breakfast Eggs

Jim and I both commute to London to work. Waking up in darkness doesn't make me spring out of bed an hour early and whip up a breakfast fit for a king. Breakfast for Jim is inhaling three weetabix. Breakfast for me is porridge at my desk. Saturdays aren't much better because we try and catch up on all the things we miss doing during the week. Laundry, gardening, shopping etc.

Sunday mornings are our solace. Brunch is my forte. So I thought I'd start sharing them with you.

These Breakfast Eggs are a delicious way to start the day. And perfect for clearing out the fridge!

Serves 2

Ingredients
4 rashers of streaky bacon, chopped into strips
1 small onion, chopped
200gr courgette, chopped
3 tomatoes, chopped
Pinch of black pepper
Small pinch of dried chilli to clear out the cobwebs
4 eggs

Method
1, Warm a nonstick frying pan over a medium heat and add the chopped bacon. I like to render some of the bacon fat down, rather than adding cooking oil, or else it can end up a bit greasy.
2, When the bacon has released a bit of fat and is nearly cooked through, increase the heat, add in the onions and courgettes and cook these until they just loose their crunch.
3, Add in the chopped tomatoes, pepper and chilli and stir through until bubbling.
4, Make four small spaces in the vegetables, son you can see the bottom of the pan and crack an egg into each.
5, Cover the whole pan with foil and crimp around the edges. You want to steam the eggs rather than fry.
6, Turn down the heat to medium and cook for two minutes for soft eggs.
7, Divide and serve.