For perfectly creamy scrambled eggs, stir in a dollop of natural yoghurt. For a tasty breakfast combine with balsamic tomatoes and bacon. 

Creamy Scrambled eggs, Balsamic tomatoes and bacon

Ingredients

• 8 eggs
• 1 tablespoon olive oil
• 1/2 cup Harris Farm Markets Natural Organic yoghurt
• 2 tablespoons chopped chives
• 4 rashers of rindless bacon
• 4 slices of crusty bread (sourdough)
• 2 tbsp Harris Farm caramelised balsamic vinegar
• 2 tbsp butter (or coconut butter if lactose intolerant)
• punnet of grape or cherry tomatoes
• rocket

Method

1. Oven cook your bacon for 20 minutes (for complete direction check out our post on perfect crispy bacon here)
2. While bacon is cooking, Whisk eggs in a large bowl until smooth. Season. 
3. Heat oil in a large non-stick frying pan over medium-high heat. Cook eggs, stirring, for 2-3 minutes or until almost set. Remove from heat. Add yoghurt and stir until combined and creamy.
4. Meanwhile, melt a tbsp of butter onto a pan. Add tomatoes and let sizzle. Add 2tbsp balsamic vinegar and cook until the vinegar has been reduced (aka is a little thicker)
5. Slather your thick slices of crusty bread with butter (or coconut butter) and grill in the oven. 
6. When bacon is ready, remove from oven and chop thinly into small squares.
7. When bread is ready, top it with the balsamic tomatoes, scrambled eggs & bacon. If you have a little balsamic reduction left in the pan, feel free to drizzle it on top
8. Sprinkle with sea salt and pepper to taste then top with chives & rocket

ENJOY