Bacon, Egg, and Tomato Toast

From the kitchen of Carly

Crispy bacon, caramelized tomatoes, and a runny egg yolk on toasted multigrain bread. The tomatoes get sweet and tender in the same skillet where the bacon crisps, then everything stacks onto one perfect slice. Simple breakfast that actually tastes like something.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 slices bacon
  • 16 plum tomatoes (about 1 pound), halved lengthwise
  • 1Olive oil (for frying)
  • 1Kosher salt, freshly ground black pepper
  • 16 large eggs
  • 16 slices multigrain bread
  • 1toasted

Instructions

  1. Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2–4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.

  2. Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.