Breakfast tomatoes with bacon & eggs

Two fried eggs, bacon and cooked tomatoes with herb on a plate with knife and fork.
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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 6 people


  • 6 large vine-ripened tomatoes
  • 1 tbsp caster sugar
  • Sea salt and freshly ground black pepper
  • ¼ cup Superb Herb basil chopped
  • 50 g butter
  • Bacon and Eggs to serve
  • Fresh herbs to garnish


  • 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.
  • Cook tomatoes on a lined baking tray at 200 °C for 15 minutes until they are warmed through and juicy.
  • 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.
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