Cut the bacon into 5mm lengths.

Remove the seeds from the tomatoes and chop them.

Divide the watercress into stems and leaves.

Cut the watercress stems diagonally and chop the leaves.

Combine the eggs and milk in a bowl and whisk until evenly mixed.

Heat butter in a frying pan over medium heat.

Cook the bacon in the frying pan until slightly crispy.

Add the chopped tomatoes to the pan and cook for a few minutes until softened.

Add the watercress stems to the pan and cook for a minute.

Add the watercress leaves to the pan and cook until wilted.

Pour the egg mixture into the pan with the vegetables and bacon.

Mix gently with a wooden spatula, stirring to scramble the eggs.

Once the egg starts to cook and set, pour 1 teaspoon of ponzu sauce over the eggs.

Turn off the heat.

Serve immediately.