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Bocconcini Mini Scrambled Eggs with Tomatoes and Bacon

Bocconcini Mini Scrambled Eggs with Tomatoes and Bacon


  • 8 slices of streaky or shortcut bacon
  • 8 eggs, lightly beaten
  • 250 ml milk
  • 2 tbsp chopped chives
  • 1 x 180g Galbani Bocconcini Mini, torn in pieces
  • 25g butter
  • 8 slices toasted sourdough or ciabatta bread
  • 250g truss cherry tomatoes

Preparation Instructions

  1. Place bacon on a hot, non-stick frypan and cook until golden and crisp. Set aside.
  2. Whisk eggs, milk and chives together in a bowl. Melt butter in a heavy based non-stick frypan until just bubbling. Reduce heat and add egg mixture as well as the Galbani Bocconcini Mini pieces.
  3. As eggs begin to set, stir gently, tilting the frypan until eggs have formed soft creamy curds.
  4. Serve scrambled eggs on toasted bread, accompanied with tomatoes and bacon.

    Handy Hint: Switch out bacon for spinach to make it vegetarian.
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