6 slices bacon
4 green peppers
2 lg. onions
4 tomatoes
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
12 eggs
1/2 c. cream
4 tbsp. butter
6 slices bread, without crusts
4 tbsp. butter
Salt & white pepper

1. In a large skillet saute bacon. When crisp, remove and drain.

2. In 4 tablespoons of bacon fat saute gently seeded and cut into thin strips, green peppers and peeled and sliced thin onions.

3. When vegetables are soft. Add skinned, seeded and quartered tomatoes, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Cook gently and when vegetables are very soft, mash them a little with a fork. Set aside to keep warm.

EGGS:

1. Beat 12 eggs with 1/2 cup cream.

2. In a skillet heat 4 tablespoons butter. Turn heat to low and add the egg-cream mixture.

3. Stir over low heat until eggs are just set but not dry. Add salt and white pepper to taste.

Presentation: Toast 6 slices bread without crusts. Butter lightly cut into triangles. Mound up eggs in center of warm platter. Sprinkle with chopped chives. Crumble bacon. Sprinkle over eggs. Arrange the pepper and tomato sauce in a border around eggs. Place toast triangles around outside of platter.