Egg, Bacon, Vegetable & Potato Bake

Ingredients:

• 4 Farm Pride eggs
• 2 tsp olive oil
• 4 rashers shortcut bacon, chopped
• 400g Desiree potatoes (unpeeled), cut into 2-3cm pieces
• 250g pumpkin, peeled and cut into 2-3cm pieces
• 1 red onion, chopped
• 1 small head broccoli, cut into small florets
• 200g cherry tomatoes, halved
• Olive oil spray

Method:

1. Preheat the oven to 190°C. Heat the oil in a non-stick frying pan, and cook the bacon for 4-5 minutes, until lightly browned.
2. Combine the bacon, potatoes, pumpkin, onion, and tomatoes into a 30 x 20 x 6cm (8 cup capacity) ovenproof dish, and spray with oil. Bake for 1 hour, turning the mixture once or twice during cooking.
3. Place the broccoli into a large heatproof bowl, and cover with boiling water. Stand for 2 minutes, then drain.
4. Remove the dish from the oven, and mix in the broccoli. Push the mixture out to make 4 holes, spaced evenly apart.
5. Carefully break an egg into each hole. Return to the oven and cook for 10 minutes, until the whites have just set.
6. Use a large spoon to scoop out the eggs, and surround with the potato mixture. Serve immediately.