Preheat the oven to 200°C (Gas Mark 6 / 400°F).

If frozen, fry the vegetarian bacon lardons for a few minutes until thawed (I didn’t use any oil).

Add the sliced mushrooms, veggie lardons and diced tomatoes to two individual dishes or large ramekins. Crack two eggs into each dish, and sprinkle the cheddar over the whites of the eggs. Top with black pepper, and bake for around 15 minutes, or until cooked to your liking.