Breakfast tomatoes, bacon and eggs

Recipes 12/01/2018

There’s nothing like a fab tomato dish to complement a hot breakfast. This top tomato treatment captures the tomato’s sweet fruity flavour. A deliciously perfect addition to a breakfast of bacon and eggs.

Serves: 6


  • 6 large vine-ripened tomatoes (we love NZ Hothouse)
  • 1 tablespoon caster sugar
  • Sea salt and freshly ground black pepper
  • ¼ cup chopped basil (we love Superb Herbs)
  • 50g butter
  • Bacon and eggs to serve (we love Hellers streaky bacon)
  • Fresh herbs to garnish


  1. Halve the tomatoes and top each half with a pinch of sugar, a sprinkling of salt, a grind of pepper, a small knob of butter then snip basil leaves over the top.
  2. Cook tomatoes on a lined baking tray at 200 degrees for 15 minutes until they are warmed through and juicy.
  3. Serve immediately with crispy bacon, fried eggs and slices of sourdough with fresh herbs as you feel – basil and parsley work well here.

Add fresh thyme leaves with the basil to the tomatoes if you have it in your garden.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook