Scrambled Eggs and Bacon on Toast
Ingredients
- 4 Rashers of Bacon (Unsmoked)
- 4 Large Eggs
- 2 Pieces of Bread
Method
Chop the bacon and stick it in a saucepan with a little oil. Cook till, erm, cooked.
Beat the eggs to within an inch of there lives in a suitable bowl shaped device. Using a fork is a perfectly viable option. Add a little salt and pepper.
At this point, stick the bread in a nearby toaster, remembering to activate the device so the bread becomes toast in the foreseeable future.
Dump whisked eggs into saucepan with bacon and using a wooden spoon keep scraping at pan to stop egg sticking. This has the effect of scrambling the eggs at the same time and is quite compelling tbh (use of indefinite article is optional in this phase).
Once eggs no longer look like afterbirth, empty content onto toast.
Eat.
Easy on the washing up too. And the real bonus is that this recipe can be tweaked easly by removing the eggs and bacon and adding cheese to make Cheese on Toast or remove it all to just have Toast. Flexible, eh?
