Breakfast Ricotta Slice

Method

1. 1Preheat oven to 200C (400F).
2. 2Spray with cooking spray a baking loaf or log tin (usually for cakes).
3. 3In a small non-stick frypan sauté the onion, mushrooms, add the Worcestershire sauce towards the end and cook until golden brown. Take off and set aside on a plate.
4. 4In the same pan or under the grill cook the bacon, take off when cooked to your liking, cut into strips and set aside.
5. 5In a mixing bowl place ricotta cheese and mushroom mixture, 1 tsp. garlic powder and season with S&P. Mix until all incorporated.
6. 6Now defrost 1 sheet of pastry, (quick tip is to put in microwave for 30 seconds).
7. 7Now place pastry into loaf tin, and spread seeded mustard on base.
8. 8Place ricotta mixture on the mustard then tomato slices on the ricotta, then the bacon strips.
9. 9Crack 3 eggs towards the centre of the loaf tin. You don’t want it to run off to the ends so make an indentation for them to sit on.
10. 10Place the sides of the pastry over.
11. 11Bake for 10-15 mins on 200C then turn down temp to 170C (325F), cover with foil and bake a further 10 mins or so, depending on how runny you like your egg, just keep checking.
12. 12Serve with tomato relish or baked beans.