Sour Dough with Tomatoes, Crispy Bacon and Creamy Eggs

Image supplied
Image supplied

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


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



  • 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.

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