Scrambled Eggs & Bacon

Serves 2

This is Dan’s favourite way to have scrambled eggs – fluffy, light and silky. No cream, no butter, just 100% eggy goodness.


  • 6 free range, organic eggs
  • Boiling water
  • 6 rashers free range bacon
  • 1/4 avocado
  • Cracked black pepper & celtic sea salt


  • In a small bowl add eggs, a sprinkle of salt and some fresh cracked black pepper. Gently break up the yolks, but make sure not to whisk together too vigorously
  • Heat a large frypan and once the pan is very hot, add bacon rashers. Cook, turning occasionally until crispy, then place on some paper towel to remove excess oil
  • In another medium frypan, pour enough water to just coat the entire base (maybe 1/5 cup depending on your pan). Turn the heat up to high and bring the water to just below boiling
  • Pour eggs into the frypan, leave them for 20 seconds and then gently stir eggs in the pan. Cook for 1 – 2 minutes then remove the pan from the heat – don’t let the eggs dry out by cooking too much, its better to remove them earlier rather than later, as the eggs will continue to cook once off the heat
  • Serve immediately with crispy bacon and fresh avocado – yum yum


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