Cheesy Bacon & Egg Brunch Burger

• While the cherry tomatoes and bacon are roasting, finely chop garlic. • Pick and roughly chop thyme leaves.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook garlic, a pinch of chilli flakes (if using), tomato paste and thyme, stirring, until fragrant, 1 minute. Add the brown sugar, the white wine vinegar and the butter. Stir to combine, 1 minute. • Remove from heat. Stir in caramelised onion chutney. Transfer to a bowl and season to taste.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Fry eggs until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.

• While the eggs are cooking, slice bake-at-home burger buns in half and place on a second lined oven tray. Sprinkle bases with shredded Cheddar cheese. • Bake until heated through and cheese is melted, 2-4 minutes.