• Line largest oven tray with baking paper so that there is a slight edge at both long sides ; this helps with rolling up the baked egg later.
• Put oven tray in oven first, then pour in egg mixture.
• Gently push tray back into oven and bake for 15 minutes or until middle is cooked.
• Whilst egg roll is cooking, finely slice bacon and onion. Saute in med hot pan with harissa spice. Add mushrooms if using.

Assemble:

• Spread bacon/onion filling over cooled egg bake.
• Using the baking paper, carefully roll up into a tight roll.
• Using a sharp knife, cut slices into 4 pieces.
• Serve with fresh tomatos, panfried mushrooms, wilted spinach and a cup of freshly brewed coffee.