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–+ servings

Scrambled Eggs on Toast with Bacon and Sautéed Veggies

A full breakfast based on the technique made popular by Gordon Ramsay. Creamy and light scrambled eggs on top of toasted sourdough with bacon and sautéed veggies.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine French
Servings 1 person
Calories 926 kcal

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.

Video

Nutrition

Calories: 926kcalCarbohydrates: 36gProtein: 46gFat: 66gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 674mgSodium: 1329mgPotassium: 468mgFiber: 1gSugar: 4gVitamin A: 1686IUVitamin C: 2mgCalcium: 500mgIron: 6mg
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