FCD: Loaded Brunch Bake with Roasted Vegetables, Bacon & Cheese

Crispy potato wedges topped with roasted broccoli and peppers, sweet tomatoes, smoky bacon, gooey Cheddar, baked eggs, creamy feta and toasted sesame seeds.

Serves 1 generously

Ingredients

From the freezer

• Handful cooked potato wedges

• Handful broccoli florets

• Handful red pepper, sliced

• 5–6 cherry tomatoes

• 2 rashers streaky bacon

• Handful mature Cheddar, grated

• A cube or two of feta, crumbled

• Handful spring onions

• 1 tsp sesame seeds

From the fridge

• 2 medium eggs

From the pantry

• Freshly ground black pepper

Method

1. Roast the vegetables

Heat the oven to 200°C fan. Place the potato wedges, peppers and cherry tomatoes onto a baking tray.

Roast for 10–15 minutes until:

• the wedges are crisp,

• the tomatoes are soft and beginning to burst,

• and the peppers have lovely caramelised edges.

Add the broccoli after the first five minutes, turning it after 5 minutes.

2. Toast the sesame seeds

While everything is roasting, toast the sesame seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden. Set aside.

3. Cook the bacon

Fry the bacon until crisp. Transfer to a board and roughly chop. Leave a teaspoon of the bacon fat in the pan.

4. Cook the spring onions

Add the sliced spring onions to the bacon fat. Cook gently for 1–2 minutes, just until softened.

5. Assemble

Transfer the hot wedges to a small ovenproof dish or skillet.

Arrange over:

• roasted broccoli

• roasted peppers

• roasted cherry tomatoes

• softened spring onions

• crispy bacon

Scatter over the grated Cheddar. Crack the eggs over the top (whisk first if preferred).

6. Bake

Return to the oven for 8–10 minutes, or until the egg whites are set and the yolks are cooked to your liking.

7. Finish

Scatter over:

• crumbled feta

• toasted sesame seeds

• cooked spring onions

• plenty of freshly ground black pepper

Serve immediately.

Top Tips

• Don't overcrowd the tray. Spread the vegetables and wedges out in a single layer so they roast and caramelise rather than steam.