Scrambled eggs with bacon and tomatoes
An easy and delicious breakfast, the eggs, tomatoes and basil are cooked in rendered bacon fat. Serve over toasted crusty bread sprinkled with Parmesan and basil.
Servings 2 people
Ingredients
- 100 grams belly bacon (3.5 oz)
- 2 tomatoes
- 1 small onion
- 12 large sweet basil leaves
- 3 large eggs
- 2 pinches salt
- 1 pinch pepper
- toasted bread to serve
- grated Parmesan to serve
Instructions
- Thinly slice the bacon.
- Halve the tomatoes, scoop and discard the seeds. Dice the flesh.
- Peel and roughly chop the onion.
- Slice the basil leaves.
- In a small bowl, whisk the eggs with salt and pepper.
- Spread the bacon on the bottom of the pan and cook over medium-high heat until lightly browned and fat has been rendered.
- Add the tomatoes, onion and half of the basil to the bacon. Cook, stirring occasionally, until the vegetables have softened.
- Set the heat to low. Pour the eggs into the pan. Cook, stirring, until the eggs are barely set.
- Spoon some of the scrambled eggs with bacon, tomato and basil on a piece of toast. Sprinkle with Parmesan and more basil.
