As a student I was fortunate enough to spend a whole summer doing field work in the more remote parts of Nova Scotia and Quebec. Together with a graduate student, Paul Comeau, we spent two months in a VW Camper van traveling along the Atlantic seaboard of Nova Scotia and then along the north shore of the Saint Lawrence as far as Sept-Isles and north up on to the Canadian Shield. I have many memories of this summer and not the least of which is the food, largely it was a case of simple cooking in the camper but there were occasional highlights such as the wonderful strawberry shortcake we discovered at a restaurant one evening and how we would make ever longer journeys back to the restaurant each evening as we traveled further and further away until the round trip was in the order of a one hundred miles when we had to eventually let reason prevail and find somewhere else to eat! Or there was the delicious Chinese meal in Hauterive on the way to Sept-Isles which seemed so unbelievably exotic in this remote and largely French speaking part of North America. However, the memory which is the strongest is a simple breakfast in Les Escoumins of crispy bacon and fresh sliced tomatoes on hot buttered toast, a delicious treat after days of camping and wading through bogs and pushing through dense forest all in the name of research. So ever since this meal has remained a constant favourite with its rich mixture of flavours and textures.
At the weekend while in Roots and Fruits, my favourite Glasgow fruit and vegetable shop, I came across the most amazing collection of heritage, (heirloom) tomatoes. I had never tried them before but with their bizarre shapes and vivid colours these tomatoes just had to be bought, they would be great subjects to photograph even if their taste didn’t match their appearance! However, I am delighted to say that they not only looked good but they tasted great too! Some of the tomatoes that I bought ended up in a salad but the rest just had to be used for my breakfast favourite of bacon and sliced tomatoes on toast!
The dish is so obvious that it doesn’t warrant any real instructions: just cook the bacon in a lightly oiled baking tray in the oven at 190oC for 10 to 15 minutes, when the bacon is nearly ready put the bread (I usually use Ciabatta) on to toast, slice the tomatoes (laterally is best), butter the toast and assemble the dish with a rasher of bacon to each slice of toast and top with the sliced tomato, not to forget some basil leaves, freshly ground pepper and a scattering of sea salt flakes and there you have it, together with a cup of strong black coffee, the perfect breakfast!