English Breakfast

1. 1

   In a large skillet with a cover, cook bacon slices over moderate heat until they are crisp.

2. 2

   Transfer the bacon to paper towels to drain and keep warm.

3. 3

   Pour off all but 4 tablespoons of the fat from the skillet; add plum tomatoes and cook over moderate heat, stirring the mixture to break up the tomatoes, for 5 minutes. Add sugar, salt and pepper to taste and cook the mixture until it is thick.

4. 4

   Pour off 1/2 to second skillet.

5. 5

   Gently break 8 eggs over the mixture in each skillet; sprinkle them with salt and pepper to taste and cook the mixture, covered, for minutes or until the eggs are cooked to the desired degree of doneness.

6. 6

   Divide the buttered toast among 8 heated serving plates, arranging them on one side of each plate.

7. 7

   Transfer 2 eggs with a spatula to the opposite side of the plate; spoon the tomato mixture over them and put 2 slices of bacon on each slice of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.