Bacon And Egg Scramble Recipe
Ingredients
| 4 slices streaky bacon, rinded | ||
| Eggs | 4 , beaten | |
| 30 ml (2 tbsp) double cream (optional) | ||
| Butter | 25 Gram | |
| Bread slice | 4 , toasted | |
| Parsley | 15 Milliliter, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Snip the bacon fat at intervals to prevent curling. Place on an ovenproof plate and cover with absorbent kitchen paper.
2. Microwave on HIGH for 2-2 1/2 minutes or until ccx)ked. Chop roughly.
3. Place the eggs, cream, if using, and butter in a medium ovenproof glass bowl and season well with salt and pepper.
4. Microwave on HIGH for 1 minute, stirring well after 30 seconds. Add the bacon and microwave on HIGH for 1-1 1/2 minutes or until the eggs are just cooked, stirring frequently.
5. Spoon the bacon and egg scramble on to toast, garnish with parsley and serve immediately.
2. Microwave on HIGH for 2-2 1/2 minutes or until ccx)ked. Chop roughly.
3. Place the eggs, cream, if using, and butter in a medium ovenproof glass bowl and season well with salt and pepper.
4. Microwave on HIGH for 1 minute, stirring well after 30 seconds. Add the bacon and microwave on HIGH for 1-1 1/2 minutes or until the eggs are just cooked, stirring frequently.
5. Spoon the bacon and egg scramble on to toast, garnish with parsley and serve immediately.
Chef
