Serve the tomatoes and fresh basil on the whipped yogurt.
Serve the scrambled eggs on the toast and add the bacon.
Sour Dough with Tomatoes, Crispy Bacon and Creamy Eggs
Ingredients
- Eskort Back Bacon
- 300g cherry tomatoes cut in halves
- ¼ C chopped fresh herbs
- ½ garlic clove chopped
- 1 t fine black pepper
- 1 hand fresh basil
- ¼ C yogurt
- ¼ C mascarpone
- 8 eggs
- 3T oil for cooking
- 4 slices sour dough bread
- Salt for seasoning
Method
- Preheat the oven to 190°
- Place the bacon on a lined baking tray and bake the bacon for 10-15 min until crispy.
- While the bacon is in the oven combine the tomatoes, herbs, garlic, and black pepper in a bowl, season with salt and keep aside.
- Combine the mascarpone and yogurt and whip until fluffy.
- Heat a frying pan over a moderate heat and heat the oil.
- Separate the eggs and scramble the eggs whites for 5min until cooked.
- Lower the heat and add the egg yolks. Scramble for 2 min and remove from the heat.
- Toast your sour dough just before serving.
Serve
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