Baked egg with bacon belt

Ingredients for 2 servings:

• 2 rolls (wheat toast rolls)
• 4 eggs
• 4 strips of bacon
• 2 tbsp, heaped cream (herb cream)
• 2 leaves of iceberg lettuce
• 1 tomato(s)
• butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Line a baking sheet with parchment paper and secure all four corners with butter or margarine. Crack the eggs into a bowl, season with salt and pepper, and whisk with a small whisk. Scrape off some of the butter with a kitchen towel and grease the baking rings or plates. For the first version, line a wooden board with parchment paper. Place this on the prepared baking sheet. Place two baking rings on top and pour the egg mixture evenly into the pan. For the second version, place two small plates on the baking sheet and divide the eggs equally between them. Place on the middle shelf of the preheated oven and bake for 15 minutes. Split the wheat toast rolls and toast them in the toaster. Cut four thin slices of bacon. Remove the cooked eggs from the oven. Bake the bacon strips at the same heat and on the same shelf for about 5-8 minutes, until crispy. Remove the toast rolls from the toaster. Remove the eggs from the rings or plates. Place the bacon strips on a sheet of kitchen paper and dab off any excess fat with a second sheet. Spread the insides of the rolls with a little herb cream. Top the bottom halves with a lettuce leaf, eggs, two bacon strips, and a slice of tomato. Place the top of the toasted roll on top for the final touch.