March 06, 2011
Juli had to go to a continuing education conference yesterday morning, which meant she didn't get to sleep in as she usually does on Saturdays. She asked me to fix her some bacon and eggs for breakfast. I wasn't too hungry myself, but I was glad to get her day started out right, especially since I knew she wouldn't be able to get lunch until about 1 pm.
Instead of just scrambling a couple eggs, I like to add a bit of seasoning, so that's what I did. I served the eggs and some bacon with juice and buttered toast. I just had some toast with peanut butter and a bit of milk. We were both happy with our breakfasts.
Jeffrey's Seasoned Scrambled Eggs and Bacon
yield = 1 serving
2 large eggs
2 teaspoons whole milk
1/4 teaspoon freshly-ground black pepper
1 pinch table salt
1 pinch garlic powder
2 slices bacon, or more if preferred
1 tablespoon shredded sharp cheddar cheese
1 pinch paprika
Beat together the eggs, milk, black pepper, salt and garlic powder in a small bowl. Set aside.
Heat a skillet (preferably cast iron) over medium heat. When hot, add and cook the bacon. When the bacon is done, transfer to a paper towel-lined plate.
Wipe the skillet to remove all but a bit (1 teaspoon or less) of the bacon grease. Pour in the egg mixture and cook until all but the egg mixture is about halfway solidified (about 1 minute). Sprinkle the cheese atop the eggs, then flip the eggs mixture over and break it up with the edge of the spatula.
Cook, flipping the egg pieces, until the cheese is melted and the eggs are firm (about 1 more minute). Transfer to a plate and sprinkle lightly with a pinch of paprika. Serve with the bacon, and toast or biscuits if desired.