- 150ml/5fl oz Worcestershire sauce
- 4 plum tomatoes, halved lengthways, seeds and core removed
- 75g/3oz butter
- salt and freshly ground black pepper
- 12 rashers streaky bacon
- 8 field mushrooms, peeled and thickly sliced
- 300g/10oz cooked mashed potatoes, warm
- 75g/3oz plain flour
- 1 free-range egg yolk
- pinch ground mace
- 4 free range eggs
- 50ml/2fl oz sunflower oil
- Preheat the oven to 200C/400F/Gas 6.
- Pour the Worcestershire sauce into a pan and place over a medium heat. Bring to the boil, then reduce the heat and simmer until reduced by just over a third of its original volume.
- Place the tomatoes onto a baking tray and dot with 25g/1oz of the butter, and season well with salt and freshly ground black pepper. Transfer to the oven to cook for 20-25 minutes.
- Place the bacon onto a clean baking sheet and place in the oven for 5-6 minutes, or until crisp and golden-brown.
- Heat a frying pan until hot, add 25g/1oz of the butter and the mushrooms and fry for 2-3 minutes. Season well with salt and freshly ground black pepper.
- Place the warm mashed potato into a bowl and mix with the remaining butter and the flour to form a soft dough. Season with the ground mace and salt and freshly ground black pepper.
- Roll out the potato dough to 1.5cm/½in thick. Cut out rectangles approx 9.5cm/4in by 6cm/2in wide.
- Heat a griddle pan until very hot. Brush the griddle very lightly with oil and add the potato scones. Cook for about 20-30 seconds on each side, or until golden brown and crisp all over.
- Crack the eggs into a small frying pan and cook over a gentle heat trying to avoid crisp egg white. Cook to your preference.
- To serve, place a tattie scone into the centre of each warmed plate, then place some of the mushrooms on top.
- Place the cooked tomatoes into the same pan as the Worcestershire sauce so that they soak up the flavour, then place them on top of each pile of the mushrooms.
- Place a rasher of cooked, crisp bacon on top, then add a fried egg on top of that.
- Place a second tattie scone on top to form a lid. Pour any excess Worcestershire sauce reduction around the plate and serve.