Scrambled eggs with bacon

You had me at bacon.

  • 25 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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.

More From Women's Weekly Food