$2.75 per serve
PREP 15 minutes
COOK 25 minutes
4 slices wholegrain bread
125g cherry tomatoes, quartered
125g shortcut rindless bacon, chopped
1/3 cup grated cheese
1 tbsp butter
1. Preheat oven to 180°C (160°C fan). Lightly grease four 1/2-cup ramekins.
2. Place bacon on a baking tray. Bake for 10 minutes, until cooked. Toss together bacon and tomatoes, then divide between ramekins. Crack an egg into each ramekin. Sprinkle each with 1 tbsp cheese. Place on a baking tray and bake 15 minutes, until egg is just set.
3. Meanwhile, lightly toast bread, spread with butter, then cut into fingers. Serve egg pots with toast fingers and some tomato sauce, if desired.