<b>GETTING READY</b><ul><li>
Slice tomatoes in ¼ to ½ inch thick slices.</li><li>
Heat pan with cooking oil to medium heat.</li><li>
Mix eggs in separate mixing bowl add salt & pepper and whip until blended.</li><li>
Cook up your thick sliced pork belly bacon til crispy remove and set aside,(save bacon fat in fry pan). I prefer to cut it into smaller pieces to cook. </li></ul>
<b>COOKING</b><ul><li>
Add little more oil and ¼ stick of butter to the bacon fat. If your bacon is real fatty extra oil is not needed.</li><li>
Gently fry tomatoes in oils and steel pan add salt & pepper and flip.</li><li>
Season tomatoes on 2nd side and fry to same constancy as side 1.</li><li>
Add whipped eggs and ½ your cubed bacon (Shake periodically to avoid sticking to pan).</li><li>
Remove from pan when the pie is formed and evenly cooked.</li><li>
Add cheese of choice to top add remaining bacon to top cover and let it sit so the cheese can melt.</li></ul>