Breakfast Toast with Scrambled Eggs and Bacon, American-Style Recipe
This breakfast looks like a little sandwich from a hotel buffet in the USA: crispy toast, creamy scrambled eggs, and salty, browned bacon. It’s very filling, so it will easily carry you through the start of a busy day. The taste is like a classic breakfast plate, just in a convenient sandwich form.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Ingredients
- toast bread - 4 slices
- eggs - 4 pieces
- bacon - 4 slices
- butter - 20 g
- milk - 20 ml
- cheese sliced - 2 slices
- chives finely chopped - 2 tablespoons
- salt - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Main Ingredient:
egg
Preparation
- Place the bacon in a cold pan, turn the heat to medium, and fry for 6–8 minutes, turning occasionally, until the slices are browned and crispy. Drain on a paper towel.
- Toast the bread slices in a toaster or on a dry pan for 2–3 minutes on each side, until golden and crispy.
- Crack the eggs into a bowl, add the milk, salt, and pepper. Beat with a fork or whisk until the mixture is smooth and slightly foamy.
- In a clean pan, melt the butter over low heat. Pour in the egg mixture and cook slowly, gently stirring with a silicone spatula every few seconds, until the eggs thicken but are still slightly creamy and glossy, with no dry curds.
- Finely chop the chives and add them to the scrambled eggs at the end of cooking, stir and remove the pan from the heat.
- Place a slice of cheese on two of the toast slices, top with warm scrambled eggs, then 2 slices of bacon each, and cover with the second slice of bread. Press gently and serve immediately.
Storage
In fridge:
1 days
Freezing:
No
The finished sandwiches taste best freshly made, but you can wrap them tightly and keep in the fridge for a few hours. Reheat briefly in a pan or sandwich press so the toast crisps up again and the cheese melts.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
