An easy and delicious breakfast, the eggs, tomato and basil are cooked in rendered bacon fat. Serve the scrambled eggs with bacon, tomato and basil over toasted crusty bread sprinkled with Parmesan and more basil.
This is a new version of a dish that I originally posted in March, 2006. The original recipe was an omelet that I cooked because then 13-year-old Sam did not want leftover carbonara in her school lunchbox. Rather, she wanted something she could have with rice. She is so Pinoy in that sense… unsatisfied without her daily dose of rice. The reheated spaghetti carbonara became breakfast and, with the little time left before the school bus arrived, I cooked an omelette with bacon, fresh tomatoes and basil.
That was in 2006. While I retained all the ingredients in the original recipe, I have transformed the omelet into a scrambled egg dish. The eggs are barely set, softer and lighter.
- 100 grams smoked belly bacon
- 2 tomatoes
- 1 small onion
- 12 large basil leaves
- 3 large eggs
- 2 pinches salt
- 1 pinch pepper
- toasted bread to serve
- grated Parmesan to serve
Thinly slice the bacon.
Halve the tomatoes, scoop and discard the seeds. Dice the flesh.
Peel and roughly chop the onion.
Slice the basil leaves.
In a small bowl, whisk the eggs with the salt and pepper.
Heat a frying pan. Spread the bacon on the bottom of the pan and cook over medium-high heat until lightly browned and fat has been rendered.
Add the tomatoes, onion and half of the basil to the bacon. Cook, stirring occasionally, until the vegetables have softened.
Set the heat to low. Pour the eggs into the pan. Cook, stirring, until the eggs are barely set.
Spoon some of the scrambled eggs with bacon, tomato and basil on a piece of toast. Sprinkle with Parmesan and more basil.