Breakfast Omelettes with Chorizo, Rocket and Bacon-Wrapped Tomatoes

Preheat the oven to 180˚C.

Tomatoes: Wrap each tomato in a rasher of bacon and secure with a toothpick. Place on a baking tray and drizzle with a little olive oil, salt and pepper. Bake for 8-10 minutes until the bacon is cooked.

Cut the chorizo into 3-4 long pieces. Heat a little olive oil in a sauté pan and cook the chorizo until golden. Drain on kitchen towels and keep warm in a low oven.

Omelettes: Break 2 eggs into a small dish and whisk in a ¼ of the herbs and season. Heat a 26 cm sauté pan with a little olive oil over a medium heat and pour in the eggs. Tilt the pan to distribute the eggs evenly and cook for 1 minute or until just set. Flip the omelette over and cook the other side briefly. Slide onto a plate and keep warm while you make the remaining omelettes.

To serve: Spread each omelette with tomato chutney and top with chorizo and rocket. Fold in the sides and transfer to plates. Serve with the bacon-wrapped tomatoes, grilled bread and extra tomato relish.