Name: Scrambled eggs with bacon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 grams cherry tomatoes; 1 tablespoon olive oil; 8 thin rindless bacon slices (240g); 8 eggs; ½ cup (125ml) pouring cream; 2 tablespoons finely chopped fresh chives; 30 grams butter; 4 slices crusty white bread (280g), toasted

Nothing quite beats scrambled eggs and bacon for a hearty breakfast or weekend brunch. Whether you’re a bit under the weather from the night before or not.

Ingredients

250 grams cherry tomatoes

1 tablespoon olive oil

8 thin rindless bacon slices (240g)

8 eggs

½ cup (125ml) pouring cream

2 tablespoons finely chopped fresh chives

30 grams butter

4 slices crusty white bread (280g), toasted

Method

1.Preheat grill.

2.Toss tomatoes in oil; place on oven tray with bacon. Cook bacon and tomato under grill until bacon is crisp and tomato skins start to split. Cover to keep warm.

3.Meanwhile, lightly beat eggs, cream and half the chives in medium bowl with a fork.

4.Heat butter in large frying pan over medium heat. Add egg mixture, wait a few seconds, then use a wide spatula to gently scrape the set egg mixture along the base of the pan; cook until creamy and just set.

5.Serve toast topped with egg, bacon and tomatoes; sprinkle with remaining chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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