French Toast with Smoky Bacon and Spiked Tomatoes
From Easy Entertaining: Simple Recipes for Every Occasion; recipe by Lesley Waters

Day-old bread is best for this recipe since it will soak up more of the eggy mixture and cook better than fresh bread. The eggs make the bread puff up inside like a delicious soufflé.

Ingredients

4 eggs
4 slices thick white bread, cut in half diagonally
12 slices of bacon
2 tablespoons olive oil
4 large plum tomatoes, cut in half lengthwise
2 tablespoons sugar
2 teaspoons chile oil
2 tablespoons butter
2 tablespoons basil leaves, torn
Sea salt and freshly ground black pepper

Directions

Preheat the broiler. Put the eggs in a bowl and beat until mixed. Add plenty of salt and pepper. Pour the egg mixture into a large, shallow dish, then dip the slices of bread in the egg mixture, coating them all over, then set the dish aside for a few minutes to let the egg soak into the bread.

Meanwhile, broil the bacon for 1 to 2 minutes on each side until crisp. Transfer to a low oven to keep it warm.

Heat 1 tablespoon of the oil in a skillet until hot. Add the tomatoes and sprinkle with the sugar. Sauté for 1 to 2 minutes on each side until carmelized. Sprinkle with the chile oil and remove from the heat. Transfer to a plate and put in a very low oven to keep warm.

Wipe the skillet clean with paper towels, add the butter and remaining oil, and heat until hot. Add the egg-soaked bread, in batches if necessary, and sauté for 2 minutes on each side until crisp and golden.