Ingredients (serves 2)

4 slices bacon ( with visible fat removed)

6 eggs

2 vine tomatoes

Knob of butter


Turn the grill on high.

Line a baking tray with foil and lay out the bacon slices.

Pop under the grill and cook to your preference, turning at regular intervals.

Slice the tomatoes in half and season with a little salt and pepper.

Crack the eggs into a jug and whisk, adding a little salt and pepper.

Add the tomatoes to the grill pan for the last 5 mins of cooking.

Melt the butter in a non stick frying pan on a medium heat and add the eggs. Gently scramble, folding the mixture away from the edges of the pan regularly to avoid sticking.

Divide everything between two plates and eat it while it’s hot!