Soft scrambled eggs with crisp bacon and toast.
New cookbook version · Serves 2
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 eggs
- 15 g butter
- 4 bacon rashers
- 2 slices bread
- Salt and pepper
Method
- Cook bacon until browned and cooked through. Toast bread.
- Beat eggs with a small pinch of salt. Melt butter in a non-stick pan over low heat.
- Add eggs and stir slowly, scraping the base and sides.
- Remove when just set and softly moist, with no runny raw egg. Serve immediately with bacon, toast and pepper.