Brunch at Plum Cottage: Cheesy ‘Eggy Bread’ with roast tomatoes and crispy bacon

The gorgeous Plum Cottages asked me to create three recipes using local produce, and with the cornucopia of delights on offer at Petworth’s The Hungry Guest stores to choose from, it really wasn’t difficult!

The dishes are easy to prepare and perfect for making during a stay in one of their stunning cottages. We hope you’ll feel inspired to try them out!

SERVES 2
2 branches of cherry vine tomatoes

6 rashers smoked streaky bacon 


1 tbsp olive oil


3 medium eggs 


1 tbsp milk 


50g finely grated mature cheese


1 tbsp chopped chives


Salt and freshly ground black pepper


1-3 tbsp butter
8 thick slices cut from a small baguette 


2 handfuls of wild rocket 


Preheat the oven to 180°C/160°C fan.

Place the tomatoes and bacon on a baking tray separated by a small ‘wall’ of foil. Drizzle the tomatoes with olive oil and season with salt and pepper.

Bake for 20-30 minutes, turning occasionally until the tomatoes are soft and the bacon is crispy. Turn the oven off, cover the baking tray with foil and keep warm.

Beat the eggs in a large bowl and add the milk, cheese and chives. Season well with salt and pepper.

Melt a large knob of butter in a non-stick frying pan until hot.

Dip both sides of a baguette slice in the egg mixture then place in the hot frying pan. Cook for 3-4 minutes on each side until golden, then remove and keep warm. Repeat the process with the remaining slices, adding more butter if needed.

To serve, arrange the tomato branches alongside the eggy bread and bacon and scatter with a few handfuls of rocket. Eat and enjoy!

Produce supplied by @thehungryguest

Shot in Plum Cottage in Henley, West Sussex

Weekend recipes for Plum Cottages with The Hungry Guest

Step by step: Cheesy ‘Eggy bread’ with roast tomatoes and crispy bacon