I use my little individual sized Le Creuset pans.  Perfect for one portion.  Feel free to use a bigger pan for more people, or several little pans.

•  Start with  several strips of organic streaky bacon.  The fat from the bacon will automatically lubricate the pan for the rest of the ingredients.
• Once the bacon is opaque, add a few cherry tomatoes and season with maldon salt and fresh ground pepper.
• When the bacon and tomatoes have taken on a little colour, scoop them to one side of the pan.
• Make sure that there is still a touch of bacon fat to lubricate the pan, or add a touch of butter to stop the egg from sticking.
• Break one or two freerange eggs straight into the pan and allow to cook.
  
• Meanwhile lightly toast a slice of homemade cheese bread.
  
• Sprinkle with fresh chopped herbs (greek basil, flatleaf parsley, soft thyme or chives)
• Slide the cooked egg, bacon and tomato onto the toast and dig in.

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