Here’s the story behind these bacon scrambled eggs. I used to think that scrambled eggs were just for breakfast…
Then one day I was thinking how much the texture of scrambled eggs was like an oozy risotto. But so much more nutritious. And it got me thinking about the flavour possibilities for the humble egg scramble.
When you have bacon, parmesan and onion you can’t help but have a flavour explosion situation on your hands.
Ooh and… the secret to creamy scrambled eggs is to salt the eggs before cooking. The salt changes the structure of the proteins so they retain moisture as they cook.
Flavour Explosion Scrambled Eggs
- 6 eggs
- 2 tablespoons water
- 1 large onion
- 100 g bacon
- 50 g grated parmesan cheese
- 1 bag salad leaves
- Crack eggs into a medium bowl and whisk in a pinch of salt (see note above) and 2 tablespoons water.
- Peel and dice onion. Heat a little oil in a medium frying pan on a medium heat and cook onion, stirring every few minutes until the onion is soft and translucent.
- Increase the heat to high. Chop bacon and add to the pan to brown for 1-2 minutes.
- Reduce the heat back to medium. Pour in the eggs and cook stirring constantly for about 2 minutes or until the egg has set into a creamy soft mass.
Remove from the heat and stir in the parmesan. Quickly divide eggs between 2 warm plates. And serve salad leaves on the side.
NET CARBS: 10g / serve
Variations & Substitutions bacon scrambled eggs
pantry-friendly – serve with frozen spinach warmed with a little butter.
short on time – skip the onion.
vegetarian – bacon = feta or sun dried tomatoes or grilled peppers or mushrooms.
dairy-free – skip the cheese and serve with roast almonds or pine nuts on top.
more substantial (carb lovers) – serve on toast.
more substantial (low carb) – serve with almond bread or roast pine nuts. Serve with extra shaved parmesan.
Low FODMAP – skip the onion.
different vegetables – feel free to go to town with your vegetable accompaniments. Mushrooms are lovely cooked with the onion.
more fancy / for entertaining – serve with a reliable cabbage salad,
hot! – serve with your favourite hot sauce.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
bacon – freeze it.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.
Problem Solving Guide bacon scrambled eggs
bland – more salt! more parmesan! hot sauce.
watery – if there is liquid oozing out onto the plate it’s overcooked eggs. Next time get it out of the pan earlier.
sticking to the pan – eggs love to stick! For now just scrape out as best you can. Next time use a non stick pan or a well seasoned cast iron pan. And make sure you heat the pan and the oil before adding food.
No best when freshly made. Leftovers will keep in the fridge for up to 2 weeks. Don’t freeze.
More Recipes Similar to Bacon Scrambled Eggs
- Beautiful Broccoli Burgers
- Easy Almond Pizza
- Spanish Frittata
- Quick Taco Bowls with Lime & Cashew Sauce
- Japanese Omelette with Miso Mayo
- Lebanese Omelette with Almond ‘Hummus’
Have fun in the kitchen!