Folded Scrambled Eggs & Bacon

Ingredients

1. Sourdough bread
2. Olive oil
3. Thick-cut bacon
4. Maple syrup
5. Eggs
6. Whipping cream
7. Salt
8. Unsalted butter
9. Cherry tomatoes
10. Parsley

Instructions

1. Lightly drizzle olive oil over the sourdough bread. Grill on a pan until crispy and golden brown. Set aside.

2. Heat a pan over medium heat and grill the bacon until the fat renders. Add the cherry tomatoes to the same pan and grill until lightly blistered and nicely colored. Remove the tomatoes and set aside.

3. Drain the excess oil from the pan. Pour maple syrup over the bacon and continue grilling until the syrup coats the bacon, turning glossy and lightly caramelized. Remove and set aside.

4. Crack 2 eggs into a bowl. Add 1 tablespoon of whipping cream and season with a pinch of salt. Whisk until well combined.

5. Heat a pan over low heat and add 1 tablespoon of unsalted butter. Once melted, pour in the egg mixture. Using a spatula, gently push the eggs from one side to the other, folding them softly until creamy and just set. Do not overcook. Turn off the heat and remove from the pan.

6. Place the folded scrambled eggs on the grilled sourdough. Top with bacon and cherry tomatoes, then finish with parsley.