Instructions: Fry bacon in a large frying pan until crisp; allow to cool, then crumble. Set aside, returning 2 tablespoons of the bacon drippings to the pan.

Meanwhile, drain clams, reserving a little more than 1/2 cup of the clam liquid in a small mixing bowl. Reheat frying pan and add the carrots; cook, stirring, until the carrots begin to soften, then add the rest of the vegetables and cook until tender.

Stir the cornstarch into 1/2 cup of the reserved clam juice and add to the frying pan. Stir until clear and thickened, adding clams to warm as well. Keep warm until the eggs are ready.

To scramble the eggs, whisk them with the salt and pepper and about a tablespoon of the clam juice while youre melting the butter in a frying pan.

Then cook slowly, lifting from beneath, just until the eggs are soft-set.

Present on a warmed platter with the clam sauce poured over the eggs, crumbled bacon sprinkled on top, and halved cherry tomatoes around the edges.

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