Winner '13: Adam Meehan

EASY CHEESY, sponsored by Irish Dubliner Cheese

• 4 thick cut, smoked back rashers, trimmed
• 8-10 sundried tomatoes, chopped
• 75g Dubliner Vintage Cheese, grated
• A bunch of fresh parsley, chopped
• 3 free-range eggs
• 100ml milk
• Freshly ground pepper

To serve:
Chives, chopped
Cherry tomatoes

1. Preheat the oven to 180°C/160°C fan/gas mark 4 and lightly grease a muffin tin.
2. Lightly brush a grill tray with oil before heating. When heated, add the rashers and cook for a few minutes on both sides.
3. Meanwhile, arrange a layer of sundried tomatoes and cheese in each muffin space.
4. Remove rashers from the heat, leave to cool a little and chop finely. Add the rasher pieces and parsley on top of the cheese layer.
5. Using a mouli hand blender, whisk together the eggs, pepper and milk in a jug until light and fluffy. Carefully pour over the dry ingredients in the muffin tin.
6. Place in oven for about 12 minutes until egg is set and the muffins have a golden glow. While the muffins cook, cut tomatoes into 'waterlilies' and heat the serving plates.
7. When muffins are almost ready, sprinkle extra cheese on top, and then return to oven for a minute to allow.
8. it to melt. Serve immediately on heated plates, topped with prepared tomatoes and chives. For a more substantial breakfast, serve these with triangles of toast and some beans. For lunch, serve with rocket and cherry tomatoes.

Ruth Healy Lucey

"This is a great way to serve up a breakfast without standing over a grill or pan until the last moment. It's delicious with homemade brown bread, eaten on its own or with a salad as a healthy midday snack. It's economical, 'easy cheesy' and so moreish!"



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