American-Style Scrambled Eggs
American-Style Scrambled Eggs
American-Style Scrambled Eggs
These 'fully loaded' scrambled eggs will make any breakfast or brunch just that little bit more special. Firm scrambled eggs with lashings of bacon are sure to make the morning of anyone who is served these beauties!
4 rashers smoked streaky bacon
3 tbsp vegetable oil
1 medium brown onion
1 medium red bell pepper
6 large eggs
2 slices sourdough bread
  1. Place the bacon into a large frying pan along with a tablespoon of the oil. Place over a high heat and fry for 5-10 minutes, turning occasionally, until the bacon is crispy. Remove it from the pan and leave it to drain on some kitchen paper.
  2. Peel the onion and deseed the pepper. While the bacon is cooking, use the Thin Slicing Disc of a Compact Food Processor to finely slice the onion and pepper. Add them and the rest of the oil into the same pan as the bacon once it’s on the kitchen paper and sauté for 5-6 minutes over a high heat, or until the onions are golden, then turn the heat down to medium.
  3. Crack the eggs into a bowl and whisk them with a fork to combine. Splash them into the pan with the veg, then keep stirring until the eggs are thoroughly cooked through.
  4. Take the crispy bacon and blitz it to a fine crumb in the wiped out bowl of the food processor with the Knife Blade attachment. Toast the bread and divide your eggs on top of each slice of toast. Scatter with a sprinkling of the bacon and serve. Serves 2