Sour Dough with Tomatoes, Crispy Bacon and Creamy Eggs

Serves 4 | Preparation: 10 Min | Cooking: 20 Min

Ingredients

Eskort Back Bacon

300g cherry tomatoes, cut into halves

¼c chopped fresh herbs

½ garlic clove, chopped

1t fine black pepper

handful fresh basil

60ml (¼c) plain yoghurt

60ml (¼c) mascarpone

8 eggs

45ml (3)T oil for cooking

4 slices sourdough bread

salt

Method

• Preheat the oven to 190°C.
• 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 yoghurt 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 sourdough just before serving and add the bacon.