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.

Put 2 triangles of toast on each plate with 3 pieces of bacon on top. Spoon the tomatoes over the bacon, sprinkle with the basil, and serve immediately.

Reprinted with permission from Easy Entertaining. Photographs by William Lingwood. Copyright © 2004. Published by Ryland, Peters, & Small. www.rylandpeters.com.

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