When we have bacon for breakfast, we usually consume a 250-gram pack. By that I mean the bacon strips are fried to a crisp and then served with eggs, sunny side up, and bread. But it’s tedious work. I have to watch the bacon lest they burn. Then, the eggs have to be fried separately. By the time the eggs are done, the bacon is cold. Of course, sometimes, it’s just a matter of having too little time or just feeling a tad too lazy to cook everything separately. So what do I do on such occasions? I throw everything into the pan.
It’s like an omelet except that I stir everything before the eggs are fully set. Just like what I do when making potato omelets. I also add some sliced onion. Tender-crisp, the sliced onion provides a nice contrast in texture to the mushy eggs. And you know what? Cooking bacon and eggs this way is more economical. You only need half as much bacon. You don’t need salt for this bacon and eggs dish. The salt in the bacon will mix in with the eggs as they cook and that’s enough salt, believe me.
Slice the bacon as thinly as you can. Place the bacon in a non-stick pan and cook over medium heat, stirring occasionally. You can cook the bacon to a crisp or you may opt not to. In either case, before adding any of the other ingredients, pour off whatever fat the bacon has rendered. Add the sliced onion and cook, stirring, for about 30 seconds. Pour in the beaten eggs. Season with pepper. When the eggs are partially set, stir every 10 seconds or so. I recommend not stirring continuously so that small chunks of scrambled eggs are formed. Do this until the eggs are cooked.
French Toast in 3 Steps
When I made some French toast for breakfast a few days ago and took so much pain taking photos, I did wonder what I was going to do with all the photos. I was sure I have more than one French toast entry in my blog but I took the photos just the same. I’m glad I did. I scanned my archives and it turned out that although I have three French toast recipes, I don’t have any entry with the basic recipe. What I do have are the cinnamon-flavored French toast and two rather fancy variations the ones stuffed with cheese and ham and another which is a variation of the classic Monte Cristo sandwich. So, the following is as basic a French toast recipe as it can get. It is based on the recipe on the backside of the carton of Alaska sweetened condensed milk.
And that’s it! Of course, if you want to be fussy about the presentation, there are a few other things that you can do. You can cut the crusts off the bread and cut each slice diagonally to form triangles like I did. Or, you can be more creative if you’re trying to please some hard-to-feed children. Nigella Lawson cuts the bread using a star-shaped cookie cutter. Prettier, right? And if you have cookie cutters with more interesting shapes… you get the idea. You can even make circles without a cookie cutter by using the rim of a drinking glass and twisting it into the bread. Or you can place the inverted glass on the bread and use a small knife to cut around it.