Scrambled eggs, quite likely the most classic breakfast dish of all… who wouldn’t love them? Kids and adults alike, everyone enjoys scrambled eggs, no doubts about it. How do you like yours? Just eggs with a bit of salt or something more “fancy”?
Let me show you my favorite way of preparing scrambled eggs. I don’t even remember who made them this way for me for the first time, but somehow it became my favorite way of cooking them.
I’m a fan of having a proper, filling breakfast. Mainly because I don’t get to each lunch sooner than around 2 p.m. on most days, due to my work duties. That means I need to start the day with something higher in calories. And the bacon gives me this extra portion of proteins I need 🙂
And I guess bacon also has something to do with the name of the recipe, after all, bacon’s quite a typical food to get on a farm, right?
Farmer’s Scrambled Eggs Ingredients
4-5 eggs ( I prefer organic)
1 medium sized onion or large shallot
50-100 g (2-3 oz) of smoked bacon
2-3 cm (1 inch) cube of butter
How To Make My Favorite Scrambled Eggs
Watch the video or scroll down for step by step instruction
This recipe is extremely easy and it only takes a few minutes from start to finish.
1. Start by chopping an onion. You can use the classic yellow or red onion, shallot will work just as fine. Next comes the bacon. Dice it into small or larger pieces, whatever your preference is.
2. Heat a non-stick pan, add a bit of vegetable oil and sauté the onions with bacon on medium heat. Once the onions become translucent and the bacon starts to brown, it’s time to add the eggs.
3. Crack 4-5 eggs into a bowl. Add a pinch of salt and black pepper, then mix with a fork to combine the flavors.
TIP: Have you used a very salty bacon type? You might want to refrain from adding any additional or your scrambled eggs might be too salty.
Pour your egg mixture into the pan and mix properly. Turn the heat down to medium or low and keep stirring or folding the eggs from time to time. Pay attention to an even distribution of the bacon and onion bits.
4. Cook for about a minute or two, then add a cube of butter. This will give your scrambled eggs a nice creamy texture.
Keep a close eye on your scrambled eggs and do not overcook them. Do not dry them out! Eggs looking set but still a bit runny in some places? That’s the consistency you are looking for. Give it a final stir and remove your pan from the heat.
5. I’m serving my scrambled eggs with sliced scallions and cherry tomatoes. A few slices of fresh and crispy bread go perfectly with this easy to make, yet so delicious breakfast dish. Enjoy!
- Don’t have bacon at hand? Smoked or unsmoked sausage or kielbasa pieces work just as well.
- Love the buttery flavor? You can replace the vegetable oil with more butter. Watch how hot your pan is though, butter tends to burn easily.
- Want a more creamy texture? Mix a few tablespoons of milk or heavy cream with the eggs, prior to cooking them.
- Try adding some shredded cheese on top of hot scrambled eggs, once plated. It will melt nicely and enhance the flavors.
- Are your kids refusing to eat scrambled eggs? Put some ketchup on top of them, this helped in my case 🙂
Farmer’s Scrambled Eggs With Bacon And Onions
- 4-5 eggs I prefer organic
- 1 medium sized onion or large shallot
- 50-100 g of smoked bacon
- 2-3 cm cube of butter
- spring onions
- cherry tomatoes
- Finely chop an onion or shallot and dice the bacon.
- Heat a non-stick pan, add some oil and sauté the onions with bacon.
- Crack the eggs, add salt and black pepper, then mix properly.
- Once the bacon starts to brown and the onions become translucent, it's time to agg the egg mixture.
- Cook for a minute or two, while stirring gently, then add the butter.
- Give it one or two more minutes and we are done. Make sure you do not dry the eggs. They should be set, but still runny in some places.
- Serve with cherry tomatoes and scallions, along with a few slices of bread.