There are few things I enjoy more than a good plate of scrambled eggs and bacon. They are so quick and easy to make, they taste delicious, and furthermore they are healthy and filling! Serve on a piece of toast and add some sautéed veggies and you have a wonderfully complete meal.
When I first started really taking cooking more seriously, this was one of the first “upgraded” things that I tried. Having watched Gordon Ramsay on Hell’s Kitchen, buying one of his earlier books, and subsequently finding a very low quality demonstration video of this on YouTube, I felt I was ready to at least give it a shot.
It didn’t turn out all that bad!
The most difficult thing to get right with this particular meal is the perfect scrambled eggs. It is absolutely an artform and one that I still totally get wrong on occasion, usually when I take my attention away from keeping the eggs moving for just a little too long while they’re on the heat – you must keep these things stirring around or they will solidify way too much. Kind of like traditional rubbery scrambled eggs.
You also don’t want to keep it on the heat for too long or you will suffer the same fate… the trick is finding just the right amount of time to cycle your pot on and off the heat to keep enough heat in the cooking vessel so that the eggs continue to coagulate together while not cooking them so much that they overcook and go rubbery. It really is a fairly delicate dance.
In any case, I hope you give this meal a shot whether it is for breakfast, brunch, lunch, or dinner and once you learn to nail it I am sure you will never want to go back to eating the overcooked rubbery scrambled eggs ever again!
Scrambled Eggs on Toast with Bacon and Sautéed Veggies
Equipment
- Nonstick Saucepot
- Nonstick Skillet
- Silicone Spatula
- Toaster
Ingredients
- 3 large Eggs
- 3 slices Bacon
- 1 tbsp Unsalted Butter plus a little extra
- 1 slice Sourdough Bread
- 1 tbsp Chives chopped
- 1 tbsp Parmesan Cheese
- 1 tbsp Ricotta Cheese cold
- 1 slice Gruyere Cheese
- Veggies for Sautéing (I like cherry tomatoes and mushrooms)
- Salt and Pepper to taste
Instructions
Getting Started with Bacon and Toast
- Preheat oven to 390°F. Arrange bacon on a baking sheet in one layer with at least ¼" spacing between slices.
- Place baking sheet into the oven and cook for 15 minutes or until desired doneness.
- Remove bacon from baking sheet and transfer to a paper towel to drain excess grease.
- Chop your chives and prep your veggies for sautéing.
- Start toasting the slice of sourdough bread.
Creamy Scrambled Eggs
- Crack all three eggs into your nonstick saucepot and add tablespoon of butter.
- Set saucepot on a burner and set to medium high heat.
- Mix the eggs together, stirring constantly, while the saucepot heats up.
- Once you start to see steam coming from the eggs take the saucepot off the heat and continue to stir until the eggs have cooled slightly. Place the saucepot back on the heat until it warms back up, then take it off again. Do not stop agitating / stirring the eggs together.
- You want to maintain a gentle heat through the saucepot by moving it on and off the heat. As you stir, the eggs will start to curdle together and scramble.
- Once the eggs have set to your desired texture remove them from the heat and stir for an additional 30 seconds. Stir in the ricotta cheese to stop the cooking process.
- Add about 1 tablespoon of fresh grated Parmesan cheese and stir to incorporate, then add the chives and continue to stir through to incorporate. Season eggs with salt and pepper to taste.
Sautéed Veggies
- Add some oil or additional butter to a nonstick skillet set to medium heat.
- Add your veggies to the pan and sauté for a few minutes before turning over and sautéing for another few minutes. Take the pan off the heat. Season with salt and pepper to taste.
Plating
- Place toasted sourdough on the center of a serving plate and scoop / pour eggs on top of the toast. Arrange bacon and sautéed veggies alongside the scrambled eggs. Top with gruyere slice as well as a couple of long chives and serve.
