Step 1

For the ketchup, preheat oven to 200°C. Place tomato, onion, garlic and rosemary leaves on a large baking tray lined with baking paper, drizzle with olive oil and season. Roast for 1 hour or until tomato and onion are soft and caramelised. Strain and discard any liquid, cool slightly, then transfer to a blender and whiz to roughly chop. Season and set aside. (Keep in a sealed container in the fridge for up to 2 weeks.)

Step 2

Heat oil in a frypan over medium-high. Add bacon lardons and cook, stirring, for 4-6 minutes until crisp and golden brown. Transfer to a plate to cool.

Step 3

Melt butter in a small saucepan over medium heat, then add milk and warm through. Remove from heat and whisk in egg to combine. Set aside.

Step 4

Combine flour, sugar, yeast, chopped herbs, parmesan, cooked bacon, and 1 tsp salt flakes in a stand mixer with the dough hook. Gradually add milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8 minutes. Add soft-boiled eggs and knead for further 2 minutes or until dough is elastic and ingredients are incorporated. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size.

Step 5

Meanwhile, preheat oven to 180°C. Grease a 11cm x 21cm loaf pan and line with baking paper. Knock back dough and turn out onto a floured surface. Divide into 6 equal pieces and roll each into a smooth, tight ball. Arrange in prepared pan, scattering extra thyme and sage between each ball. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove.

Step 6

Arrange extra bacon in crosses over the buns. Bake for 55-60 minutes until loaf is golden and sounds hollow when tapped. Transfer to a wire rack to cool slightly, then pull apart and serve with extra butter and roasted tomato ketchup.