Bacon & roasted tomato crumpets
The weekend only truly begins after bacon. Ditch your usual fry-up for this healthier twist and you’ll have more of your allowance left for a big night out
Bacon medallions, raw
8 rasher(s), smoked
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Press the bacon medallions between two baking sheets to keep them flat and cook on the top shelf of the oven for 15 minutes.
- Meanwhile, put the tomatoes on a baking tray, drizzle with the olive oil and sprinkle with a pinch of sea salt. When the bacon medallions have been cooking for 5 minutes, put the tomatoes in the oven for 10 minutes to roast.
- Pat the bacon dry on kitchen paper and tear into pieces, then roughly crush the tomatoes.
- Serve the toasted crumpets topped with the tomatoes and bacon, seasoned with freshly ground black pepper and garnished with the basil leaves.
The basil gives this a fresh Italian-style flavour, but you could serve it with any herbs you like, go wild!