Scrambled egg and bacon pitta pocket

Lightly toast the pitta bread; then wrap it in foil to keep warm.

Heat a small non-stick saucepan. Dry-fry the bacon pieces, stirring frequently, until crisp and golden brown. Remove with a slotted spoon.

Melt the margarine in the saucepan and lightly scramble the egg, until just beginning to set. Return the bacon to the saucepan, with the tomato and chives and gently fold the mixture together. Season well.

Spoon the egg mixture into the warm pitta bread and serve immediately.