Cheese and Egg Scramble with Chives and Bacon

3 slices bacon, finely shredded

6 eggs

2 tablespoons finely chopped chives

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/4 cup grated cheddar cheese

2 slices whole wheat or coarse country bread, toasted and buttered

1 tomato, cut into 8 slices

Heat a small pan and saute the bacon until it is lightly crisped. Remove the bacon from the pan with a slotted spoon.

Beat the eggs, adding half the chives, the salt and pepper and the bacon, reserving a little for garnish. Stir in the cheese.

Pour the bacon drippings into an omelet pan or nonstick pan and heat to medium-hot. Pour in the egg mixture and stir slowly until it is just set.

Serve over 1/2 slice of buttered toast and garnish each serving with some of the remaining chives and bacon and two tomato slices.