Cut your cherry tomatoes in half and season. Preheat the oven to gas mark 6/200°C (400°F)

Put the ravioli in an ovenproof bowl and season. Put in the oven for ten minutes

Begin pan frying your bacon and tomatoes in a skillet on a medium-high heat for 3-4 minutes

Fry, turning once, until the tomatoes have a nice char, then remove, place on a baking tray, and season with salt and freshly ground black pepper. Continue cooking the bacon for a couple of minutes until it's brown, but not crispy

Reduce heat in the oven to gas mark 3/160°C (325°F), and put the skillet in to finish cooking the bacon, slowly. Next slice the cheddar

Roughly chop...

... sprinkle on to the ravioli and return to the oven for ten minutes

Remove the skillet from the oven. Put the bacon and tomatoes on a plate or baking tray, and return to the oven for the time being. Put the skillet back on the hob. Place a large sized pastry cutter in the middle, and pour in a little oil. Bring to a medium low heat

Now crack in the egg and cook for about 3 minutes

After 3 minutes pop a saucepan lid on to the pastry cutter. Remove from the heat and leave for 15-20 seconds until the top of the egg is cooked and not 'snotty'

Butter some thick sliced crusty bread or toast...

...or a Lancashire oven bottom muffin

Finally plate up and serve