Mother Of All Breakfasts With Bacon, Egg & Kimchi Ketchup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes into small bite-sized pieces

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 5-8 min or until slightly tender

Once the potatoes are tender, add the chopped potatoes to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a small pinch of salt and pepper

Put the tray[s] in the oven for an initial 15 min or until starting to crisp

Meanwhile, chop your tomato[es] in half

Chop your baby button mushrooms in half

Once the potatoes are starting to crisp, add your smoked streaky bacon to the other side of the tray[s] with your halved mushrooms and halved tomato

Add a drizzle of olive oil the tomato and mushroom and season with a small pinch of salt and pepper

Return the tray[s] to the oven for a further 9-10 min or until the bacon is lightly golden

Grate your cheddar cheese finely

Combine your tomato ketchup and kimchi ketchup in a small bowl – this is your kimchi ketchup

Once the potatoes are tender and the bacon is lightly golden, remove the tray[s] from the oven, move your bacon on top of your potatoes and crack your egg[s] on to the tray[s]

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Return the tray[s] to the oven for 3-5 min or until the egg is done to your liking and the bacon is crisp and golden