Fried egg croissant with pesto tomatoes and chipolatas

The perfect fried egg should have a slightly crisp edge, the white should be set and the yolk should be soft and runny.

Fried eggs
Use the freshest possible eggs. Heat 20ml sunflower oil or bacon fat in a frying pan. Once it is hot, carefully break in the eggs. Cook for 30 seconds, then turn the heat down to medium and carry on cooking them, tilting the pan and basting the eggs with the hot fat so the tops can be lightly cooked too. After about one minute, the eggs will be ready.

Serves: 4
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Oven temperature: 180°C

• 6 Roma or plum tomatoes, halved lengthways
• olive oil
• 500g pork chipolatas
• 80ml basil pesto, plus extra to serve
• 4 croissants
• 4-8 fried eggs
• fresh basil, to garnish

1 Place the tomatoes into a roasting tin, cut side up. Drizzle with olive oil. Roast in the preheated oven alongside the chipolatas, which you have also drizzled with olive oil. Toss the chipolatas during the cooking time and remove them as soon as they are cooked through.
2 Just before the tomatoes are tender, remove from the oven and spread a little pesto onto each one. Return to the oven for a few more minutes.
3 Cut the croissants in half length- ways. Heat for a few minutes in the oven, then top each half with a fried egg. Serve with the tomatoes, sausages and pesto on the side, garnished with some fresh basil.