15ml olive oil
130g tomatoes, halved
4 turkey bacon
180g steak, trimmed of visible fat
150g mushrooms, sliced
Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, and then add the bacon to the tray.
Turn the bacon as necessary until it is cooked through.
Turn off the grill and shut the door to keep everything warm.
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat.
Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.
While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan.
Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.
Crack the egg into the boiling water, and then reduce the heat until the water is gently simmering.
Poach the egg for 3-4 mins or until the white has set but the yolk is still runny.
Carefully lift it out with a slotted spoon and drain on kitchen paper.
Serve everything together and top with the poached egg.