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1
Cut your cherry tomatoes in half and season.
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2
Preheat the oven to gas mark 6/200AC (400AF)
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3
Put the ravioli in an ovenproof bowl and season.
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4
Put in the oven for ten minutes
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5
Begin pan frying your bacon and tomatoes in a skillet on a medium heat for 3-4 minutes
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6
Fry, turning once, until the tomatoes have a nice char
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7
Reduce heat in the oven to gas mark 3/160AC (325AF), and put the skillet in to finish cooking.
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8
Next slice the cheddar
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9
Roughly chop...
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10
... sprinkle on to the ravioli and return to the oven for ten minutes
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11
Remove the skillet from the oven.
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12
Put the bacon and tomatoes on a plate or baking tray, and return to the oven for the time being.
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13
Put the skillet back on the hob.
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14
Place a medium sized pastry cutter in the middle, and pour in a little oil.
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15
Heat to a medium low heat
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16
Now crack in the egg and cook for about 3 minutes
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17
After 3 minutes pop a saucepan lid on to the pastry cutter.
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18
Remove from the heat and leave for 15-20 seconds until the top of the egg is cooked and not 'snotty'
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19
Butter some thick sliced crusty bread or toast...
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20
...or a Lancashire oven bottom muffin
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21
Finally plate up and serve
