Description

Fluffy and buttery scrambled eggs paired with crispy bacon, cherry tomatoes, and golden toasted sourdough—this comforting and classic breakfast plate is a morning favorite for good reason.

Ingredients

Units Scale

4 large eggs
2 tbsp whole milk or heavy cream
Salt and freshly ground black pepper, to taste
1 tbsp unsalted butter
4 slices bacon
2 slices sourdough bread
1 cup cherry tomatoes, halved
Olive oil, for brushing toast (optional)

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Instructions

In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain.
In a small bowl, whisk the eggs with milk, salt, and pepper until well combined.
In a non-stick skillet, melt butter over low heat. Pour in the egg mixture and stir gently with a spatula until soft and creamy. Remove from heat while slightly underdone (residual heat will finish cooking).
Toast the sourdough bread slices until golden. Brush lightly with olive oil if desired.
Plate scrambled eggs with bacon, toast, and cherry tomatoes on the side. Sprinkle eggs with extra black pepper.

Notes

Use low heat for the creamiest scrambled eggs.
You can substitute milk with cream for richer eggs.
Optional: Warm cherry tomatoes in the pan for extra flavor.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4g
Sodium: 720mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 280mg