• 4 eggs

  • 4 slices thick white bread, cut in half diagonally

  • 12 rashers smoked streaky bacon

  • 25g / 1oz butter

  • 2 tablespoons olive oil

  • 4 large plum tomatoes, sliced into four

  • 2 teaspoons sugar

  • 2 teaspoons chilli oil

  • 2 tablespoons basil leaves

  • salt and freshly ground black pepper


  • 1.

    Preheat the grill.

  • 2.

    In a bowl whisk together the eggs, and season well. Pour into a large shallow dish, dip the slices of bread in the egg mixture and leave for a few minutes to soak.

  • 3.

    Meanwhile grill the bacon for 1-2 minutes on each side until crisp. Keep warm in a low oven.

  • 4.

    In a large frying pan, melt the butter with 1 tablespoon of the olive oil. Add half of the soaked bread and fry for 2 minutes on each side or until crisp and golden.

  • 5.

    Meanwhile heat the remaining olive oil in a large non-stick frying pan. Add the tomato slices and sprinkle over the sugar. Fry for 1-2 minutes on each side or until the tomato slices have caramelised and softened, but still retaining their shape. Shake over the chilli oil and remove from the heat.

  • 6.

    To serve, place two pieces of eggy bread, slightly overlapping on the centre of each plate and top each with 3 rashers of bacon. Place a spoonful of the tomatoes to the side of the bread and tear over the basil. Serve immediately.

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