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Preparation

1. Heat the oven to 200°C and roast the tomatoes with the rosemary and a little oil for 15 minutes.
2. Lay the bacon on a second tray and roast alongside until crisp.
3. Beat the eggs with the cream and a good pinch of salt.
4. Melt the butter in a cold pan, add the eggs and stir slowly over low heat.
5. Pull the pan off the heat while the eggs are still glossy and barely set.
6. Toast the sourdough and butter it while hot.
7. Divide everything between warm plates and grind over black pepper to serve.