Serves 4
One of Janet’s ideas – she serves it on a Sunday when everybody wants a proper Bacon and Egg breakfast but without all the cleaning up afterwards. Also a good idea for a quick supper.
Recipe Category
Products in this recipe

Seasoned Sea Salt Seasoning

You will need

8 rashers of rindless back bacon
2 large very ripe tomatoes
200 g sliced mushrooms
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning


Butter 4 soup bowls or large ramekins. Slice the bacon across, in 1 cm wide strips. Cube the tomatoes (unpeeled) in 1 cm x 1 cm cubes.

In a medium size mixing bowl toss the bacon, tomatoes, sliced mushrooms, and Seasoning. Divide between the four prepared bowls.

Microwave, covered with absorbent paper, to prevent splatters, for 4-5 minutes on high.

Hollow slightly with the back of a spoon. Break an egg into each bowl on top of the bacon mixture and be sure to prick the yolks of the eggs well with a toothpick (this prevents them exploding in the microwave). Cover with cling film and microwave again for about a further 4-5 minutes until the eggs are done to your liking. Serve with buttered toast fingers.


Replace the 2 tomatoes with 2-3 sliced bananas, use our Italian Cheese Sprinkle in place of Seasoned Sea Salt.