Tomato stuffed with scrambled eggs and crispy bacon

Name: tomato stuffed with scrambled eggs and crispy bacon
Total time: 25 min
Yield: 4
Ingredients: 4 big firm tomatoes; 40 gram butter; 4 paste baking bacon; 2 teaspoon Brown sugar; 6 egg; 4 tablespoon whipped cream; 100 gram grated mature cheese; 2 tablespoon chives; 2 tablespoon fresh basil; 40 gram arugula

Ingredients

Directions

Preheat the oven to 150 ° c.
Cut the chives finely and finely chop the basil.
Cut a cap off the convex sides of the tomatoes and hollow out the tomatoes.
Let them drain on kitchen paper on kitchen paper.
Put the tomatoes in an oven dish and let them heat up in the oven in ten to twelve minutes.
They must remain firm.
Meanwhile, melt half of the butter in a frying pan and fry the slices of bacon on one side in one to two minutes until crisp.
Turn the slices and sprinkle them thinly with brown sugar.
Bake this bottom crispy and let the sugar melt.
This makes the bacon extra crunchy and strengthens the taste.
In a bowl, beat the eggs with the whipped cream, cheese and some pepper.
Melt the rest of the butter in a pan with a thick bottom.
Pour in the egg mixture and let the egg solidify while stirring until it becomes firmer, but still shines.
Stir in chives and the basil.
Remove the dish from the oven and put the tomatoes on plates.
Fill the tomatoes with scrambled eggs and lay the bacon slices with a handful of rocket next to it.