Okay so every Sunday in my little hut unless there is something special planned I make breakfast for the two of us with whatever is in the fridge (he is a lucky boy). As I make it a point to always have Eggs available (they’re so versatile and good for you) it means I just have to get creative with whatever vegies or salad bits are leftover from the week. I decided to make a breakfast style version of a traditional BLT
- 3 Rashes bacon, sliced
- 4 slices of GF bread
- 1 Tbs Butter for frying
- 5 Eggs
- 1 Tbs parsley, chopped
- Milk, just a splash
- Cherry tomatoes, handful, sliced
- Baby Spinach/Rocket, handful, roughly chopped
- Salt and Pepper to taste
Preheat the grill and line a tray with aluminium foil. Place bacon on tray and grill until how you like it.
Place bread in the toaster. Whilst toasting, in a large bowl, whisk the eggs, milk, parsley and seasoning.
In a saucepan or frypan melt the butter and cook the egg mix on a low heat until firm and remove from stove.
Stack the bread with lettuce, tomatoes, bacon and then eggs.
Helpful Fact: Recently I discovered whilst making Fried Rice that the Electric Wok I have is great for making eggs light and fluffy. So if you have one, try doing your Scrambled Eggs this way on a low heat, the eggs taste better and it is so so much easier to clean up later.