Sour Dough with Tomatoes, Crispy Bacon and Creamy Eggs

Prep Time


Cook Time


Total Time





  • 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


  • 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 the tomatoes and fresh basil on the whipped yogurt.
Serve the scrambled eggs on the toast and add the bacon.