• In a heavy roasting tray sweat off the onions and chopped red chillies over a hot hob then add the tin of chopped tomatoes and stir well
  • Add the sliced avocado and nestle amongst the sauce
  • Lay the slices of Rudd’s Roulade and the cherry tomatoes on top
  • Make 4 or 5 dimple depressions in the saucy tray and crack eggs into the dimples
  • Crumble over with feta and torn mozzarella and bake for 25 minutes until the whites are no longer runny
  • Serve with warm crusty bread!


  • 5 slices Rudd’s Roulade
  • 5 Eggs
  • 400g Chopped Tomatoes (tin)
  • 150g Cherry Tomatoes, halved
  • ½ Onion, diced
  • ½ Red Chilli, diced
  • 1 Avocado, cut into chunks
  • 1 Mozzarella Ball, torn
  • 150g Feta


Post a new comment

Your email address will not be published.

2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse