Instructions: Place the bacon under a preheated medium grill cook for 2 minutes and turn the rashers over. Sprinkle the tomato halves with half the herbs and the oil and grill with the bacon for a further 3 minutes.

Remove them from the heat and keep warm.

While the bacon and tomatoes are cooking put the flour in a bowl pour on the milk stirring then beat in the eggs.

Add salt pepper and the remaining mixed dried herbs.

Melt the butter in a small frying pan.

When it foams pour in the egg mixture and cook over moderately high heat for 45 minutes lifting the edges occasionally with a spatula.

When the egg cake is set arrange the bacon rashers in a wheel pattern on top with the tomatoes overlapping round the edge.

Garnish with the parsley sprigs and serve hot straight from the pan in quarters.

Serves 4

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