Probably the BEST Breakfast
If it’s one of those days that you’re hungry for a satisfying breakfast that is so easy to prepare, nothing beats good old scrambled eggs & bacon.
Bacon & Scrambled Eggs on Toast Recipe
By May 12, 2012Published:
- Yield: 1 Servings
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
A classic breakfast fry-up that is always a winner
- 3 Eggs Gently beaten
- A few Mushrooms sliced
- 2 rashes Smoked bacon
- A few cherry tomatoes Optional -- but I love these!
- 2 slices Wholemeal bread Nice and crusty home made is the best
- Olive oil
- Get the bread going ---toast on ONE side only -- tell you why later!
Tear up your bacon and fry in a hot pan in olive oil until they start to get a little crispy. Remove.
Throw in the sliced mushrooms and tomato, and fry for a few minutes, and remove.
Add a large knob of butter into the pan and pour in your gently beaten eggs. Keep the pan on low heat, and keep folding over the eggs as they begin to cook. Gently stiring and folding with a fork---don't whisk!. Should take like 2 minutes. Turn off the heat when the eggs are nearly done as they will continue to cook.
Now place the half toasted bread in the pan on the untoasted side to complete the cooking in the frying pan, and to absorb all that lovely leftover fat. And if you still feel you need to butter your toast, it's entirely up to you. I might!!
Remove and plate up.
Add an extra knob of butter on your eggs and watch it melt as you tuck in.
Undeniably, the best breakfast in the world, and my all-time favorite too.
A good cup of coffee is all that's needed and you're laughing.
Top of the morning to you!