This post is a bit different than most on my blog. I’m sure you all know how to make scrambled eggs, bacon, and toast; but today, I’m showing you my absolute favorite way (plus a cheesy, boy version)!
Okay, let’s get started. First we’re preheating our oven to 425 degrees. Why? Because we’re baking bacon! Why? Because it means no grease splatters all over your kitchen or microwave, plus, all the grease drips away from the bacons strips. If you haven’t been baking your bacon, you’re totally missing out!
Place a wire rack inside of a baking sheet. Lay the slices of bacon atop the rack. Bake for 10-15 minutes, or until cooked and crisp!
My favorite way to cook eggs is to slow-scramble them. I’ve talked about this method before with my Creamy Slow-Scrambled Eggs with Rosemary and Capers and my Soft Scrambled Eggs with Arugula and Prosciutto, but that was 4 or 5 years ago (wow!).
What is slow scrambling? Basically, you stir the eggs, in a pot not a pan, over low to medium-low heat for 15-30 minutes, until they are cooked through, but super-dee-duper creamy. If you want small curds of egg, stir constantly, if you want larger curds, stir a bit less often. I made two types because Mikey likes super cheesy eggs (and also doesn’t like avocados… I know… I know…). The cheddar-filled eggs use the smaller curd cooking method, while the eggs with avocado use the larger curd method.
Crack 2 to 3 eggs into a small bowl (I used 2 for my eggs and 3 for Mikey’s), and grind in some pepper. Beat lightly with a fork. In a small pot (No, not the pan! Put that away!), melt a half tablespoon of butter over low heat. Pour in the beaten eggs.
Stir the eggs with a rubber spatula for 15-30 minutes.
While the eggs are cooking, melt some butter in the microwave. With a pastry brush, brush butter onto a couple slices of bread (yes, before it’s toasted, trust me!).
When the eggs are done, smaller curds will look like the photo on top, and larger curds should look like the bottom.
If you want to add in cheese, now is the time (I used 1 ounce of sharp cheddar here, for three eggs, which will make the eggs SUPER ooey-gooey cheesy… like, it’s kind of unreasonable). Go ahead and throw in a good pinch of salt now, too.
Now, grab that toast out of the toaster. See how beautiful and golden it is? Now you’re wondering why you ever were buttering after the toaster instead of before.
If you made the cheesy eggs, scoop the eggs on top of the toast, top with some chopped chives, add a few slices of bacon, and serve (note that the sheer amount of cheese makes the eggs melt all over the toast…mega-yum)!
For my favorite eggs, slice up half of an avocado. Place it onto a slice of toast and sprinkle with salt.
Add the eggs on top, top with some salsa (I like the kind you can find in the refrigerated section), and garnish with chives. Serve with some bacon and enjoy the heck out of that perfect breakfast!