How to Cook the Best Scrambled Eggs & Toast

by Laura N

Subtle hints of garlic harmonised with jewels of bacon all wrapped into one delicate breakfast treat.

Supplies

  • 3 Bacon Rashers
  • 1 Teaspoon Bacon Fat Cubed
  • 2 Slices of Bread
  • 1 Tablespoon Crushed Garlic
  • 4 Eggs
  • ¼ Cups Milk
  • 1 Pinch Pepper
  • 1 Pinch Dried or Fresh Pasley
  • 1 Teaspoon Extra Virgin Olive Oil
  • ½ Red Onion Sliced
  • Instructions

    Step 1

    Prepare ingredients

    Step 2

    Heat saucepan on a medium to low heat.

    Step 3

    Fry the finely diced bacon fat and little portion of the minced garlic.

    Step 4

    Add the sliced red onion once some of the bacon fat has rendered & lightly browned

    Step 5

    Once the onion has become translucent, throw in the diced bacon & half of the garlic. Then sprinkle with parsley & season with pepper. Note: Those who like some spice can add dried chilli flakes.

    Step 6

    Crack the four eggs into a bowl. Pour in a dash of milk & a gently crack of pepper. Then beat the mixture until just combined.

    Step 7

    Whilst the bacon is frying off, spread the leftover garlic onto the bread, accompanied with a drizzle of extra olive oil, parsley & pepper.

    Step 8

    Toast the garlic style bread.

    Step 9

    Once the delicious bacon has crisped and browned, turn the heat off.

    Step 10

    Pour the egg mixture into the pan.

    Step 11

    Scrape the sides and bottom carefully & if desired grate in some parmesan.

    Step 12

    Voila ! I like my scrambled eggs a bit runny and moist but cook to your taste.

    Step 13

    Serve the toasty garlic bread with the luscious pillows of scrambled eggs, speckled with bacon & red onion.