Put the eggs into a saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes.

Meanwhile, heat the grill to high.

Run cold water over the eggs

and remove shells. Put the eggs into a bowl, cover with warm water and set aside until needed.

Melt the margarine in a small frying-pan, add the bacon and fry for 4 - 5 minutes until lightly browned. Sprinkle in the flour and stir over low heat for 1 - 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth.

Stir the sweetcorn and the Worcestershire sauce into the bacon sauce. Taste and season with salt, if necessary, and pepper.

Spread the sweetcorn mixture in a flameproof serving dish, dry the eggs on absorbent paper and arrange them in the corn. Sprinkle over the crushed crisps. Put the dish under the grill for a few minutes to warm the crisps. Sprinkle parsley over the top and serve at once, straight from the dish.

Serve hot with fried bread or toast, fried