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2 medium sized tomatoes, halved
30 ml sugar
30 ml olive oil
Salt & freshly ground black pepper to taste
2 onions, sliced
10 ml olive oil
250 g button mushrooms, halved
60 ml garlic & herb butter, melted
4 strips rindless streaky bacon
Toast, eggs & cheese:
4 slices bread
125 ml LANCEWOOD® Gouda, grated
Preheat the oven to 200°C.
Arrange the tomatoes in the one corner of the sheet pan. Sprinkle with sugar, drizzle with olive oil and season to taste with salt and pepper.
Pour boiling water over the onions and leave to stand for 5 minutes. Drain well. Place in the other corner of the pan and drizzle with olive oil. Toss to coat.
Toss the mushrooms in the melted butter and spread out on the remaining space on the sheet pan.
Arrange the bacon in between.
Place sheet pan in the oven and bake for 20 – 25 minutes until the mushrooms, onions and bacon are golden and cooked. Remove sheet pan from the oven and move onions and mushrooms into space next to tomatoes, leaving half of the pan open.
Toast, egg & cheese:
Use a cup or cookie cutter and cut out the centres of the bread. Butter the bread generously on both sides and place on the sheet pan. Break the eggs into the centres of the bread. Top with the bacon and sprinkle the cheese over. Bake for a further 7 – 10 minutes until the eggs are done to your liking and the cheese has melted. Serve immediately.
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