The Method

Preheat the oven to 200C (400F), Gas mark 6. Cut the mushrooms in half and then toss with the cherry tomatoes and two teaspoons of the oil in a roasting tin. Chuck in the rashers and roast for 12 minutes until the mushrooms and tomatoes are soft and the rashers are crispy. Remove from the oven, cover and keep warm.

Meanwhile, heat a small non-stick frying pan over a medium-high heat. Add the remaining teaspoon of oil and swirl it to coat the bottom of the pan. Immediately crack the egg into the pan. Add the water, reduce the heat to medium low, then cover and cook for 1 minute. 

Arrange the mushrooms, tomatoes and rashers on a plate and add the egg. Season lightly with salt (optional) and pepper. Split the blaa and spread lightly with the butter, if desired and then add to the plate to serve.

NOTE: a blaa is a traditional soft white roll from Waterford but you could replace that with a slice of porridge or wholemeal bread if you prefer.