Bacon, Tomato and Egg Hash

• 4 slices thick-cut bacon
• 2 teaspoons garlic-infused oil
• 1 tomato, diced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh parsley leaves
• Freshly ground black pepper
• 1 egg
• Serving suggestion: (GF) bread

Directions

1. Cut each piece of bacon into 3 or 4 pieces. Heat oil in a skillet. When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). Remove the bacon to a piece of kitchen towel.
2. Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
3. Fry the egg in a little butter and place on top of bacon and tomato hash.
4. Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the yolk and oily juices.