- 400g cherry tomatoes, on the vine
- 1 tbsp spray oil
- 8 rashers smoked back bacon
- 4 medium eggs
- 12 slices wholemeal farmhouse bread, toasted
- 4 tbsp reduced fat cream cheese
- 25g watercress
- 2 tbsp low fat mayonnaise
How to make it
Preheat the oven to 200C, gas mark 6.
Place the tomatoes on the vine in a small roasting tin and spray with
oil. Roast for 15-20 minutes. Once cooked remove from the vine.
Meanwhile, grill the bacon for 4-5 minutes or until crispy. Fry the
eggs in a non-stick pan with some spray oil for 2-3 minutes.
Spread 4 slices of the toast with the cream cheese and top with the watercress then the bacon.
Spread a further 4 slices of toast with the mayonnaise and top with the tomatoes and then the egg.
Add the remaining 4 slices of toast and secure with a wooden skewer.
You might prefer to try poached or scrambled eggs. You can also try this with other types of bread or a breakfast muffin.