Classic Recipe

Prepare tomatoes: halve cherry tomatoes (or dice plum tomatoes) and place in a medium bowl.

Add finely diced red onion and sliced basil to the tomatoes.

Whisk together olive oil, red wine vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl, then pour over the tomatoes. Toss gently to combine.

Taste and adjust seasoning. Let the relish sit at room temperature while you cook the rest (10–15 minutes) to allow flavors to meld.

Preheat oven to 200°C (400°F) if you prefer oven-baked bacon, or prepare a large skillet over medium heat for stovetop cooking.

If using skillet: lay bacon slices in a single layer in a cold skillet, then set over medium heat. Cook 4–6 minutes per side, turning occasionally, until crisped to your liking. If using oven: arrange bacon on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp.

If using maple glaze: in the last 1–2 minutes of cooking brush bacon lightly with 1 tsp maple syrup and continue until sticky and caramelized.

Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm in a low oven (about 90–100°C / 200°F) if plating later.

Heat a large nonstick skillet or griddle over medium heat. Add 2 tbs butter and allow to melt and foam.

Toast the sourdough slices in the butter 1–2 minutes per side or until golden and crisp. Transfer to a baking sheet and keep warm in the low oven alongside the bacon if desired.

Option: rub warm toasted sourdough with a cut clove of garlic for extra flavor.

Crack the 6 eggs into a medium bowl. Add 3 tbs milk or cream, 1 tsp salt and 1/2 tsp pepper. Whisk until fully combined and slightly frothy.

Heat a clean nonstick skillet over low–medium-low heat. Add 1 tbs unsalted butter and let it melt, coating the pan but not browning.

Pour the egg mixture into the skillet. Let sit undisturbed for 10–15 seconds until edges just begin to set.

Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue gently folding and stirring every 10–15 seconds. Keep the heat low — slow, gentle cooking yields creamier eggs.

When the eggs are mostly set but still glossy and slightly underdone (about 2–4 minutes total depending on heat), remove the pan from the heat. The residual heat will finish them. Stir in the chopped chives.

Taste and adjust seasoning if needed.

Place 1 toasted sourdough slice on each plate (2 slices per serving if serving 2). Divide the scrambled eggs evenly over the toasts.

Crumble or fold 2 slices of bacon per serving over the eggs (adjust to preference).

Spoon 2–3 tbs of tomato relish over or beside the eggs and bacon, so it can be mixed as you eat.

Scatter microgreens or baby rocket over the top if using, and drizzle the 1 tsp finishing olive oil or dot with a small piece of butter.

Serve immediately while eggs and toast are warm.