Simple scrambled eggs and bacon

A friend stayed over last night, and we had a lovely relaxing morning, chatting and enjoying our coffee over a super quick, super easy breakfast that is also great as a light lunch/dinner. If you only have one frying pan, you can also use a small saucepan for the eggs, just making sure it is a non-stick one if possible. Serve with a side of fresh fruit for a healthy option.

Serves: 2-3 people

Time to prepare/cook: Approximately 5 minutes to prepare ingredients and then 5-10 minutes to cook the eggs and bacon

---

Ingredients

• 3 large eggs

• 100ml milk (approximately 3 tablespoons per egg)

• 1 tablespoon fresh herbs, finely chopped (basil/parsley/chives)

• Grated cheese to taste (50g for 2 people, cheddar/gruyère/parmesan are good)

• Olive oil to cook (1 tablespoon)

• Salt & pepper to taste

• 4-6 rashers of bacon

• 1-2 slices of toast per person

• Pots & pans needed: 2 small non-stick frying pans, jug/cup to mix eggs, chopping board, sharp knife

Method

• Crack the eggs into a jug and add the milk and a couple of turns of salt and pepper; whisk vigorously with a fork (getting some air into it makes the scramble lighter)

• Chop the fresh herbs and grate the cheese

• Add a very small amount of olive oil to one frying pan (it makes its own oil), turn the heat to medium (6 on a scale of 1 to 9) and cook the bacon for approximately 5 minutes turning during cooking until the bacon is golden brown on both sides then put it on kitchen paper to drain the excess oil

• At the same time as cooking the bacon, add the remaining olive oil to the other pan, turn the heat to medium (6 on a scale of 1 to 9), pour the egg mixture in, then sprinkle the grated cheese and herbs on top; stir gently but constantly to mix everything together and make the scramble which will take approximately 5 minutes

• The scramble is ready when the eggs are firm

• While the bacon and eggs are cooking, toast the bread then plate up and enjoy!

• Note: The same method can be used to make an omelette – prepare things in the same order but do not stir the mix in the pan; you may want to cook the eggs on a slightly lower heat depending on the thickness of the omelette to make sure the bottom does not burn