Scrambled Eggs with Colourful Vegetables and Ponzu Sauce

• 1 1/2 pieces Bacon
• 5 Watercress (or your choice of greens)
• 50 grams Tomato
• 2 Eggs
• 1 tbsp Milk
• 1 tbsp Ponzu
• 1 Coarsely ground black pepper
• 1/2 tbsp Butter
• 1 tsp Ponzu

1. Cut the bacon into 5mm lengths.
2. Remove the seeds from the tomatoes and chop.
3. Divide the watercress stems and leaves.
4. Cut the stems diagonally and chop the leaves.
5. Combine the "A" ingredients in a bowl and mix until even.
6. Heat butter in a frying pan, cook the bacon, tomatoes, watercress stems and its leaves, in that order.
7. Once everything has cooked through, add the egg mixture.
8. Mix gently with a wooden spatula.
9. Once the egg starts to cook, pour 1 teaspoon of ponzu then turn off the heat and serve.

bacon, tomato, eggs, milk, ponzu, ground black pepper, butter, ponzu

Taken from cookpad.com/us/recipes/168459-scrambled-eggs-with-colourful-vegetables-and-ponzu-sauce (may not work)