2 Servings 15 min Cook
2 Large whole (3" dia) Tomatoes
1 Dash Pepper
4 Strip Bacon
2 Medium Egg
1 Dash Salt
Preheat the grill to its hottest setting.
Put the tomatoes on a rack over a grill pan lined with foil.
Season with pepper.
Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.
Meanwhile, half-fill a medium pan with water and bring it to a boil.
Crack the eggs into two small bowls.
Turn the heat down so that the water is bubbling very gently.
Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.
Using a slotted spoon, scoop the eggs out of the water and divide between two plates.
Add the cooked bacon and tomatoes.
Season with a little salt and pepper and serve.
