This is a dish you can throw together when you have leftover cheese from the salad the night before. Apart from being a delicious breakfast, the dish is a good pizza substitute when you don’t have a carb-free base.
- 250g streaky bacon, cut into 4cm strips
- 20g bacon fat or butter
- 250ml (1cup) large cherry tomatoes
- 250g balls fresh bocconcini (or break buffalo mozzarella balls into big chunks)
- 1 handful fresh basil leaves
- Add the bacon and fat to a cold pan, then place over a medium-low heat.
- Keep the heat on medium-low for about 5 minutes to allow the fat and juices to run out of the bacon.
- When the bacon is crispy, turn the heat up high, add the tomatoes and stir continuously.
- When the tomatoes and bacon are browned on the edges, add the cheese balls and basil – toss for about 10 seconds and serve immediately.
Top tip: Eat this straight away before the cheese melts, or you won’t get the amazing sensation of a ball of cheese melting in your mouth. If you don’t have bocconcini, any cheese will do. Camembert and Brie are fantastic with tomatoes and melt well.
Source: You Magazine Low-Carb on a Budget insert – Tim Noakes recipes developed by Jonno Proudfoot and David Grier