Serves 4

Prep Time 5-10 minutes

Cook Time 25-30 minutes



200g streaky bacon

1 tablespoon of olive oil

1 small onion, chopped

2 cloves of garlic, chopped

500g cooked baby potatoes, quartered

450g Green Isle sprouts, thawed and halved

Salt and black pepper

4 eggs



  1. Cut the rashers into 1cm pieces.
  2. Using a pan that is suitable for the oven, heat the oil and fry the bacon until crispy.
  3. With a slotted spoon, remove the bacon from the pan and set aside.
  4. Add the sprouts and potatoes to the bacon fat and fry for 5 minutes until they turn golden.
  5. Season well with salt and pepper, add the bacon back in and cook for another 2 minutes.
  6. Make 4 wells in the mixture and crack in the eggs. Place the pan into the hot oven and bake for 15-20 minutes until the eggs are softly cooked.
  7. Alternatively, cover the pan with a lid and cook gently on the hob for 12-15 minutes until the eggs are set. Serve immediately.