Bacon-Spiked Scrambled Eggs:

Bacon-Spiked Scrambled Eggs:

Prep:           5 mins.

Cooking:      10 mins.

Course:        Breakfast/Snack

Serves:        2 (and that’s the very best sort of breakfast….)    

Rating:         1:  Very easy

Lovely scrambled eggs enhanced by beautifully crispy bacon morsels giving spikes of intense flavour.


  • 4 or 5 Eggs
  • 2, 3 or 4 rashers of bacon or an amount of bacon bits
  • Butter & a little oil
  • Black pepper (you may not need salt as it has bacon)
  • Scissors
  • Frying pan


  • Snip the bacon into little bits using kitchen scissors. Get the pan hot and put in a small amount of oil.
  • Throw the cut bacon in. Keep all the bacon bits moving using a spatula until they are nicely crispy – about five minutes, I suppose.
  • Pour the excess oil off, into a cup, retaining it for doing the roast spuds tomorrow… (don’t be tempted to pour it down the sink – see Tricks’n’Tips for how to deal with fats & oils).
  • Put a knob of butter into the pan.
  • Pour your beaten (or at least, fairly defeated) eggs into the pan on top of the bacon and keep them moving.
  • Remember to serve the scrambled eggs onto plates before they look cooked – have courage!
  • The resulting light, soft, silky scrambled eggs are wonderfully enhanced by the intensely flavoured crispy bacon spikes.
  • Scoff with pleasure.

For the slimmers in our number, replace all references to ‘oil’ or ‘butter’ with this Fry-Light stuff.  It’s nowhere near as good, but when attempting to shed a pound or two….. (or stones, in my case) it is a dammed good idea.  And, more to the point, it works.

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