Place the streaky bacon in a saucepan and fry until crispy. Remove the bacon from the pan, but leave some of the bacon fat behind.
Place the washed baby potatoes in a small saucepan, cover with water and parboil until soft.
In the meantime, arrange the rosa tomatoes in a small, oven safe baking dish. Drizzle with olive oil and balsamic vinegar and roast in the oven until the tomatoes are blistered.
Keep half of the roasted tomatoes to one side, place the rest in a blender and blend until smooth.
Half the parboiled potatoes and transfer them to the saucepan with bacon fat. Fry the potatoes until crispy and add a few tablespoons of the tomato sauce you just made, right at the end.
Poach two free range eggs, and start plating your breakfast with the fried potatoes, crispy bacon, whole roasted rosa tomatoes and add a few spoons of basil pesto as you go along. Finish off with the eggs and seasoning.