4 rashers back bacon, derinded and chopped 4 tomatoes 10oz/275g dried egg noodles 4 eggs salt and freshly ground black pepper
Instructions
1) Fry bacon until crisp and reserve. Drop tomatoes into boiling water, skin and dice (this literally takes a couple of minutes and is really worth it).
2) Cook noodles in boiling salted water for 4 minutes. Drain and add a knob of butter.
3) Beat eggs with salt and freshly ground black pepper. Immediately stir eggs through the noodles while they are still hot so that they scramble on to the strands. Scatter in bacon and turn over, then dot with tomato dice.
