Into a non-stick frying pan over a medium high heat, cook the bacon until golden brown and crispy, 5 to 6 minutes.

Halfway through, add the tomatoes and sauté.

Remove from pan to absorbent paper.

In a bowl, whisk the eggs vigorously. Whisking not only scrambles eggs, but it adds air and volume for fluffy eggs. Add a splash of water to the eggs and season. The water, when heated on the stove, creates a steaming effect and aids in fluffier eggs; continue to whisk well.

Into the bacon drippings, and over a medium low heat, pour the egg mixture.

Sit for 1 to 2 minutes, or until the bottom starts to set.

Stir with a spatula, lifting and folding the eggs over themselves.

Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places.

Remove from the heat and leave for a moment to finish cooking.

Serve on a plate with crispy bacon, sautéed tomatoes and sliced avocado.