Have you forgotten to buy a card for your mum or the mother of your children? Phil Vickery is here to help with a last minute Mother’s Day treat - he’s cooking bacon and eggs with a twist.
1 tbsp unsalted butter
2 slices of smoked streaky bacon
2 slices of thickly cut white bread
1 free range egg
1-2 tbsp tomato ketchup or brown sauce
Heat the butter in a large, non-stick frying pan. Fry the bacon until crispy, then put on a plate covered with foil to keep warm.
Using a large heart shaped cookie cutter, stamp out the centre from one slice of bread. Fry both slices in the same pan as the bacon, keeping any remaining fat. Fry for 1-2 minutes each side until golden.
Crack the egg into the heart shaped hole, cover with a lid and cook fora further 1-2 minutes, until the white is set and the yolk is still runny
Remove the plain slice from the pan and spread over your choice of either tomato or brown sauce. Top with the crispy bacon and place the heart egg slice on top to serve.