Ranch eggs with sourdough toast

Ingredients

• 100 g bacon lardons
• 1 onion, finely chopped
• 1 red pepper, seeds removed, finely chopped
• 1 green pepper, seeds removed, finely chopped
• 1 courgette, finely chopped
• 8 cherry tomatoes, finely chopped
• 1 small Thai bird's eye chillies, finely chopped
• 1 cloves garlic, finely chopped
• 2-3 tbsp butter
• 4 eggs
• olive oil
• 4 slices sourdough bread
• 1 tbsp coriander leaves
• hot chilli sauce, to taste

Method

1. Preheat the oven to 180C/160C fan/gas 4. In a frying pan, fry the bacon until crisp. Add the onion, red and green peppers, courgette, tomatoes, chilli and garlic and cook for 1 minute.

2. Grease a baking tray with butter and sit four 10cm chefs’ rings on it. Spoon the fried vegetables into the rings. Make a well in the centre of each ring of vegetables, add a small knob of butter and crack an egg into each. Cover with foil and bake for 3 minutes.

3. Meanwhile, put a griddle pan over a medium heat. Cut 10cm diameter circles out of the bread, brush them with oil and griddle for 2 minutes on each side.

4. Put the griddled bread on serving plates and top each toast with a ring of egg and vegetables. Remove the ring, garnish with the coriander and drizzle with hot chilli sauce.

This recipe is by Simon Rimmer. Yummy!