Chopped bacon is browned until fat is rendered, scrambled eggs and scallions are stirred in just until set, and the combo is piled on the bottom half of toasted bun.
Cook’s notes
I am not a fan of breakfast cereals. While turning on the stove to actually cook breakfast seems too much effort when you’re still bleary-eyed and you’d rather crawl back into bed, well, a delicious breakfast can actually inspire you. Start the day with something creative (cooking is creative!) and it can set the tone for the rest of the day.
So, about this breakfast sandwich. The bun is homebaked. My younger daughter, Alex, baked buns a couple of days ago (she had to use the discard from her sour dough starter) and what we couldn’t finish she kept in the freezer. While she was toasting the cold buns in the air fryer, I was cooking scrambled eggs and bacon to go with the bread.
Instead of cooking whole bacon rashers in the oven, save time by slicing them into strips and cooking them directly in a frying pan. You use less utensils too so cleanup is easier and faster.
Scrambled eggs and bacon breakfast sandwich
Ingredients
- 6 bacon rashers cut into strips
- ⅓ cup sliced scallions
- 3 eggs
- 2 pinches salt
- 1 pinch pepper
- 3 hamburger buns split and toasted
Instructions
- Set a non-stick frying pan on the stove, spread the bacon strips evenly then switch on the heat.
- Cook the bacon over medium heat until a littl fat has been rendered.
- Stir and continue cooking with occasional stirring until uniformly browned.
- Whisk together the eggs, scallions, salt and pepper.
- Pour the egg mixture over the browned bacon, stir and cook until set.
- Turn off the heat while the eggs are still a bit wet on top.
- Scoop the scrambled eggs, scallions and bacon on the bottom halves of the buns, and cover the buns with the top halves.
- Serve your breakfast sandwiches immediately.
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