Halve the tomatoes and cut the halloumi into six pieces. Place the tomatoes, halloumi and strips of bacon on a baking sheet and coat the tomatoes and halloumi thinly with melted butter. Grill everything together in the oven for about 10 minutes until the bacon is crispy
and the halloumi is browned. Take everything out and keep warm.
Wash and clean the spinach and sauté briefly in a saucepan until the leaves collapse. Mix in some cream and nutmeg, season with salt and pepper and keep warm.
Wash and finely chop the chives. Whisk the eggs with the chives, the spices and the remaining cream and season with salt and pepper.
Heat the butter in the pan, add the egg mixture and slowly bring to a standstill, stirring constantly over a low heat.
Serve the scrambled eggs hot with the rest of the ingredients.