Ingredients

• 150ml/5fl oz Worcestershire sauce
• 4 plum tomatoes
• halved lengthways
• seeds and core removed
• 75g/3oz butter
• salt and freshly ground black pepper
• 12 rashers streaky bacon
• 8 field mushrooms
• peeled and thickly sliced
• 300g/10oz cooked mashed potatoes
• warm
• 75g/3oz plain flour
• 1 free-range egg yolk
• pinch ground mace
• 4 free range eggs
• 50ml/2fl oz sunflower oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Pour the Worcestershire sauce into a pan and place over a medium heat. Bring to the boil
• then reduce the heat and simmer until reduced by just over a third of its original volume.
• Place the tomatoes onto a baking tray and dot with 25g/1oz of the butter
• and season well with salt and freshly ground black pepper. Transfer to the oven to cook for 20-25 minutes.
• Place the bacon onto a clean baking sheet and place in the oven for 5-6 minutes
• or until crisp and golden-brown.
• Heat a frying pan until hot
• add 25g/1oz of the butter and the mushrooms and fry for 2-3 minutes. Season well with salt and freshly ground black pepper.
• Place the warm mashed potato into a bowl and mix with the remaining butter and the flour to form a soft dough. Season with the ground mace and salt and freshly ground black pepper.
• Roll out the potato dough to 1.5cm/½in thick. Cut out rectangles approx 9.5cm/4in by 6cm/2in wide.
• Heat a griddle pan until very hot. Brush the griddle very lightly with oil and add the potato scones. Cook for about 20-30 seconds on each side
• or until golden brown and crisp all over.
• Crack the eggs into a small frying pan and cook over a gentle heat trying to avoid crisp egg white. Cook to your preference.
• To serve
• place a tattie scone into the centre of each warmed plate
• then place some of the mushrooms on top.
• Place the cooked tomatoes into the same pan as the Worcestershire sauce so that they soak up the flavour
• then place them on top of each pile of the mushrooms.
• Place a rasher of cooked
• crisp bacon on top
• then add a fried egg on top of that.
• Place a second tattie scone on top to form a lid. Pour any excess Worcestershire sauce reduction around the plate and serve.