Ingredients
4 large beefsteak tomatoes
sea salt and freshly ground black pepper
1-2 tsp Chelsea Demerara Sugar
2-3 rashers lean streaky bacon, per person
For the Scrambled Eggs (Per person)
2 eggs
2 Tbsp milk or cream
1 Tbsp chopped herbs, parsley, dill, chervil and or chives
salt and freshly ground black pepper
Method
Preheat oven to 200°C. Spray a roasting dish or ovenproof lasagne dish with non-stick baking spray. Slice tomatoes in half and sit cut side up in the tray. Sprinkle with sea salt & freshly ground black pepper and a pinch of demerara sugar.
Cook for 20 to 25 minutes. The sugar will have melted and caramelised on top but the tomatoes will still keep their shape. Bacon cooks really crispy in the oven and takes the same time as the tomatoes, so pop them in together while you prepare the scrambled eggs.
Roll rashers of lean streaky bacon into bundles and cook in a roasting dish or oven tray with a slightly raised edge. Drain on absorbent paper.
For the scrambled eggs, heat a large non-stick frypan over medium heat. Add a small teaspoon sized knob of butter if desired. Whisk eggs, milk, herbs and salt & freshly ground black pepper together. Pour into the heated pan and swirl around. Turn heat down to low and using a silicon spatula, stir eggs gently to cook. Serve while still quite soft and runny as they continue to cook when removed from the heat source.
If desired, serve on slices of wholemeal toast.
Products Used in this recipe
Overall rating
Recipe Rating: 3
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