Sydneys Bacon Egg Scramble Recipes

SUMMER EGG AND BACON SCRAMBLE

Steps:

• Heat oil in frypam.
• Fry onion, peppers and bacon.
• Mix eggs in a bowl with milk.
• Season well.
• Stir eggs into frypan.
• Cook gently for 5 minutes or till just scrambled.
• Serve piled onto buttered toast.
• Dig in !

EGG SCRAMBLE

Steps:

• Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
• Cover and simmer for 10-15 minutes or until tender; drain.
• In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
• Add half of the ham and potatoes, saute 2-3 minutes longer.
• Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
• Cover and process until smooth.
• Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
• Sprinkle 1 cup cheese.
• Repeat with remaining ingredients.

EGGS-TREMELY" GOOD CANADIAN BACON SCRAMBLE

Steps:

• Spray large skillet with cooking spray.
• Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender.
• Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally.
• Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally.
• Season with pepper to taste; sprinkle with cheese.
• Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.

BACON, SPINACH, AND EGG SCRAMBLE

Steps:

• Fry chopped bacon in a non stick skillet.
• Beat together egg, egg whites, milk, salt, and pepper.
• When bacon is almost done, add chopped spinach and saute until just wilted.
• Add egg mixture and scramble.
• Top with cheddar cheese.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.