Bacon & Anchovy on Rye with Scrambled Eggs

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  • Bacon and Anchovy paste:
  • 200 g Eskort Rindless Streaky Bacon
  • 50 g anchovy fillets
  • 5 ml fresh rosemary
  • 5 ml black pepper
  • zest and juice of one lemon
  • 65 ml olive oil
  • Dirty tomato scrambled eggs:
  • 6 large eggs
  • 60 ml sundried tomato paste
  • 250 g cherry tomatoes, halved
  • 45 ml olive oil
  • 5 ml salt
  • 5 ml pepper
  • 4 slices rye bread, toasted


  • Bacon and Anchovy paste:
  • Preheat a frying pan on a high heat and fry the bacon until crispy.
  • Add the bacon to the rest of the ingredients and blend in a food processor until a smooth paste forms.
  • Dirty tomato scrambled eggs:
  • Heat the olive oil in the pan and fry the sundried tomato and cherry tomatoes until the tomato skins are loose.
  • Add the eggs and stir to scramble.
  • Season with salt and pepper


Spread the bacon and anchovy paste onto the rye toast and top with the scrambled eggs.