Egg and Bacon Toast Plate with Pea Shoot Salad

Serves 1

Ingredients

• 1 large egg
• 2–3 slices lean bacon
• 1 slice whole grain or sourdough bread, halved and toasted
• 4–5 cherry tomatoes, halved
• A small handful snipped pea shoots, rinsed and drained
• A drizzle of extra virgin olive oil
• Flaky sea salt
• Freshly cracked black pepper
• Optional: a pinch of chili flakes for heat

Method

1. Use the listed pea shoot option: snipped leaves and stems, rinsed and drained. Halve the tomatoes and set the salad ingredients aside away from raw bacon.
2. Cook the bacon according to its package instructions until fully cooked. Transfer to a clean plate. Wash utensils that touched uncooked bacon before using them for the egg or salad.
3. Heat a clean skillet with a little of the listed olive oil. Add the egg and cook until both white and yolk are firm, covering or turning it as needed. Season with salt and pepper.
4. Toast the bread and drizzle with a little of the listed olive oil. Toss the tomatoes and pea shoots with the remaining drizzle, salt and pepper.
5. Arrange the egg, bacon, toast and salad on a plate. Add the optional chili flakes and serve.