Bacon and Mushroom Baked Eggs

Baked eggs are an incredible great dish appropriate for Sunday brunch.

Ingredients serve 4

1 finely chopped onion (100g)

4 large field mushrooms (80g)

2 finely chopped bacon rashes (300g)

12 small tomatoes (200g)

1 large cooked kipfler potato

500 ml cream

8 eggs

Method

Preheat oven to 180C normal bake. Place 1 tablespoon butter in a medium frying pan and cook onion and mushroom over medium heat for approx. 4 minutes. Divide the mixture in the bottom of 4 ceramic dishes. Place the bacon in the frying pan and cook for approx. 4 minutes. Divide the bacon in the dishes on top of the cooked mushrooms. Cut the tomatoes in half and fry on the pan for approx. 3 minutes. Divide cooked tomatoes on the dishes. Chopped the potato and divide into the 4 dishes. Divide and pour the cream into the dishes. Place the dishes on a baking tray and crack two eggs in each dish. Cover the dishes with foil and bake in the oven for approx. 20 minutes. Remove the foil and drizzle shredded cheddar cheese on top. Cook a further 10 minutes. Season with cracked black pepper and serve straight away with bread.

Note: Use your favourite cheese instead of cheddar such as mozzarella, parmesan or gruyere.