Ampalaya (Bitter Melon) with Scrambled Eggs

This was a favorite breakfast dish of my wife, Miss Julie!

Ampalaya (Bitter Melon) with Scrambled Eggs

2 eggs

1 medium sized Ampalaya (bitter melon)

1/4 cup tomatoes, chopped

2 slices bacon, roughly chopped

1 teaspoon garlic, chopped

1 tablespoon onion, chopped

salt and black pepper, to taste

Whisk eggs well, reserve. Cut bitter melon in half lengthwise and scoop out insides; slice into half moons, reserve 3/4 cup (save remainder for another use).

Heat a skillet over medium heat. Add bacon and cook for about 2 minutes.

Add garlic and onion to the bacon and saute for about a minute, then add bitter melon, cook for about 2 minutes, until soft.

Add tomatoes and saute for about 3-4 minutes.

Add eggs and scramble to desired consistency. Season with salt and pepper.

Serve with a side of rice.