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Scrambled eggs with bacon and tomatoes
Bacon can be replaced by sausages. Slice or chop, cook until fat has been rendered and just follow the rest of the steps.
Course
Breakfast
Cuisine
International
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
100
grams
belly bacon
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 the salt and pepper.
Heat a frying pan. 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.