This is an easy all-in-one pan breakfast, which will be loved by adults and children alike. This Spinach & Tomato Eggs in the Hole recipe is filling and full of flavour. Made with the goodness of Rhodes Quality Tomato Italian Style.

Ingredients

• 1 x 400g can Rhodes Quality Tomato Italian Style
• 4 thick-cut slices of fresh bread
• 225 g packet streaky bacon
• 200 g baby spinach leaves, washed
• 60 ml (2 T) butter
• 4 large eggs
• salt and freshly ground black pepper

Cooking tip: If cooking for a crowd, transfer the eggs in the hole from the frying pan to a baking sheet just as the eggs begin to set. Once all the toasts are ready, finish off in the oven until the eggs are cooked to your liking.

Method

1. Use a cookie cutter to cut a hole from the centre of 4 thick-cut bread slices.
2. Heat a large frying pan over medium heat and then add the bacon slices and fry until crisp and golden.
3. Drain the bacon on a paper towel.
4. Discard the excess fat and in the same pan, quickly fry the baby spinach leaves for 1-2 minutes.
5. Season to taste with salt and pepper. Remove the spinach and set it aside.
6. Melt 30 ml (2 T) of the butter in the frying pan over a medium heat then add 2 bread slices into the pan and toast on one side for a few minutes until golden.
7. Turn the bread over and into the hole add a tablespoon or two of the Rhodes Quality Tomato Italian Style and top with some cooked spinach.
8. Break 1 egg into each hole. Sprinkle a little seasoning onto each egg.
9. Cover the frying pan with a lid and cook until the eggs set.
10. Remove the egg in the hole from the pan and repeat with the remaining ingredients.