This is a modification of a basic tomato and egg breakfast I often make when there is availability of good tomatoes. I was at home at the weekend with my brother G and his Gfriend G and we didn’t give mum advance warning, so there wasn’t quite enough bacon for just bacon and eggs. My Dad, who loves making illicit trips to Waitrose to buy cheese and what mum would deem ‘impractical’ ingredients had bought a box of cherry plum tomatoes and there were a few others around, so I made this. The quality of the bacon is essential, as it imparts flavour to unenthusiastic January tomatoes.
This served 5, not that generously
6 rashers dry cure, smoked, rindless streaky bacon (if there’s rind, you can trim it off), cut into about 1inch bits
several handfuls of cherry plum tomatoes, halved
bunch of curly parsley, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon chilli flakes (optional)
To go with:
slice of good toast, buttered
1-2 poached eggs p/p
How I made it:
In a deep frying pan or sauce pan cook the bits of bacon gently in olive oil until cooked through, but not crispy. Add in your tomatoes and chilli flakes. Cook on a low heat for 5-10 minutes. The idea is not to make a sauce (when the toms would be completely broken down) but to cook the tomatoes until they lose their edges and make a bit of sauce with the bacon. Add in parsley and vinegar, stir. Check the seasoning (the bacon will have contributed some salt) and season accordingly. Spoon onto buttered toast, and top with poached eggs.