•  250g cherry tomatoes
•  1 tablespoon olive oil
•  1 tablespoon balsamic vinegar
•  1 tablespoon brown sugar
•  sea salt and cracked black pepper
•  4 rashers bacon, trimmed
•  4 eggs
•  1 tablespoon chopped chives
•  100g rocket (arugla) leaves

   Preheat oven to 180°C (355ºF). Place the tomatoes, oil, vinegar, sugar, salt and pepper in a baking dish and toss to coat. Roast for 10−12 minutes or until the tomatoes are soft.

   Heat a non-stick frying pan over medium heat. Cook the bacon for 4−5 minutes each side or until crispy. Place the eggs and chives in a bowl and whisk to combine. Pour the egg mixture over the bacon and cook for 3-4 minutes or until set. Top the omelette with rocket and roasted tomatoes and serve with crunchy toast. Serves 2.