1 clove garlic, minced
2 tablespoons butter
1/2 loaf Italian bread cut on the diagonal into 1/2-inch thick slices
4 slices Jones Dairy Farm Dry Aged Bacon
2 tablespoons milk
Salt and pepper to taste
1 cup grape tomatoes, halved
2 tablespoons red onion, diced
4 tablespoons fresh chives, diced and divided
Preheat oven to 350˚F.
Place garlic and butter in small bowl and melt in microwave.
Place slices of bread on baking sheet and brush melted butter and garlic mixture on top of each slice. Bake for about 10 minutes until toasted and starting to brown around edges. Remove from oven and set aside.
Heat large skillet over medium-high heat; add the bacon and cook until crispy. Drain on paper towel lined plate. Crumble bacon slices, leaving 1 slice whole.
Wipe excess grease from skillet and turn heat down to medium.
Whisk eggs and milk together in bowl. Season with salt and pepper and pour into skillet. Scramble eggs until half cooked. Add tomatoes, red onion, 3 tablespoons chives and crumbled bacon. Continue cooking eggs until desired doneness, remove from heat and set aside.
Spoon scrambled egg mixture onto each slice of bread. Garnish with remaining chives and small piece of bacon from remaining slice. Serve immediately.