Ingredients

250g baby plum tomatoes, halved
½ tsp dried oregano
1 tsp Coop olive oil
4 rashers Coop Irresistible British dry cured bacon, thickly sliced
4 Coop crusty white rolls
50g British baby spinach
40g Coop Irresistible Somerset vintage Cheddar, coarsely grated
4 local eggs
Basil leaves, to serve

Method

1. Preheat the oven to 220℃/fan 200℃/Gas 7

2. Place the tomatoes, cut-side up, on a baking tray and sprinkle with the oregano and oil

3. Bake for 10 mins on the top shelf

4. Heat a non-stick frying pan over a medium-high heat and fry the bacon for 5 mins, until golden brown, tossing often

5. Cut an 8cm diameter circle in the top of each roll and pull out the bread inside to create a bowl

6. Keep the lid and blitz the excess bread into breadcrumbs to freeze for later use

7. Stuff a handful of the spinach into each base and press down well

8. Layer with the roasted tomatoes, Cheddar and finally the bacon slices. Press down gently

9. Line a baking tray with foil and set the bread bowls on top, with the lids alongside

10. Carefully crack an egg into each one and bake in the oven for 15 mins, until the eggs are cooked through with runny yolks

11. Sprinkle with a few basil leaves and serve with the toasted lids for scooping, if you like