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Butter Bacon Brunch with Cheese & Herb Scrambled Egg

by - Friday, March 07, 2014



Well hello and happy Friday!

Today I have a very quick, very easy, very yummy recipe for you. I made this for myself a few weekends ago and thought it was just too good not to share! It's perfect to whip up in a hurry but is a little bit more special than just bacon and eggs. 


I prefer to use the lean bacon medallions when I'm cooking as they have less fat, and they work much better for this recipe too.


So, the butter bacon is wonderful, with a sweet hint that contrasts perfectly with the salty eggs - I couldn't believe my simple bacon and eggs tasted so good!


And with the addition of a few choice ingredients, yours can too...






  Butter Bacon Brunch_
_with Cheese & Herb Scrambled Egg  
Don't forget to refer to my Conversion Chart for your temperatures and weights.

Serves 2
Cook 10 -15 mins


What you will need:
2 English toasting muffins
4 slices lean bacon medallions
4 medium free range eggs
handful grated mature cheddar
1 tbsp Fox's Italian Herb Mix - {a blend of Rosemary, Oregano, Marjoram & Basil}
a few knobs of butter
dash milk

salt & pepper, to taste


What to do:
Start by melting a knob of butter in a frying pan, on a medium-high heat, and grind some fresh black pepper on the top. Lay the bacon medallions in the pan and pop another small knob of butter on top of each, allowing it to melt into the meat while frying.

Flip the bacon frequently as you normally would, until it is at the level of soft / crispy you desire.


Break the eggs into a separate jug and whisk. Mix in the dash of milk, a knob of butter, handful of cheddar and the herb blend. Add in some freshly milled black pepper and sea salt and stir.


Once the bacon is cooked to your liking, transfer it to a plate and cover it to keep it warm. (Alternatively, you could pop it in the oven on it's lowest heat).

Slice the muffins in half lengthways and pop in the toaster in turn.

Turn up the heat on the hob and pour the scrambled egg mix into the pan. Using a wooden spoon or fish slice, push the egg from the outside into the middle of the pan and repeat until it is completely scrambled. Cook this until it begins to turn slightly golden and there is no runny egg left.

The muffins should be nicely toasted by this point, so pop two on a plate and butter well.

Next, lay a slice of the butter bacon on top of each muffin half, then top with the scrambled egg. (If the bacon has lost it's warmth while sitting, you can pop it back in the pan next to the eggs to heat it up a bit more).

Sprinkle over some freshly ground black pepper and sea salt to serve.


Have a fabulous weekend, everyone, and I promise I'll be back here soon!

      

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