Scrambled Eggs and Bacon

Scrambled eggs and bacon are as quick and easy as preparing cereals or toast in the morning and ideal to start your low carb day.

You could pre-prepare my breakfast muffin recipe if you want your breakfast made and ready to go; however remove the leeks if you are low carbing to lose weight as they do push up the carb count. Bacon, Mushroom and Leek Egg Muffins

Using the recipe below, I put the bacon into the oven whilst I take a shower and dress, so by the time I’m ready, then so is the bacon. It then takes no more than 5 minutes to prepare, cook and serve my very low carb breakfast. Recipe below is only 1g net carb per portion.

Scrambled Eggs and Bacon

A quick easy breakfast to kick off your day.

Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 Portion
Calories 281 kcal
Author SharonBye

Ingredients

  • 2 Eggs
  • 2 Unsmoked back bacon rashers
  • 1 Dessert spoon Butter
  • Salt and pepper

Instructions

  1. Place bacon rashers on foil on oven baking sheet and place in pre-heated oven (180 C / Gas 5) for about 15 mins - check after 10 and turn over. Fry or grill if you prefer.

  2. Whisk the 2 eggs thoroughly using a fork. Season to personal taste. 

    Place knob of butter into a saucepan and melt. Turn off heat until ready to make scrambled eggs. Cooking the eggs will take just 2 minutes. Have a wooden spoon out and ready.

  3. When bacon cooked, heat saucepan so butter is just bubbling; pour in eggs and immediately keep stirring with a wooden spoon. The eggs will scramble very quickly. Keep stirring until all the liquid egg has disappeared - this will only take 1 to 2 minutes max. Serve with the bacon.

Recipe Notes

You could add a little double cream to the egg before cooking to give more richness. 

 

Nutrients per portion

Cals               281

Protein           19 g

Carbs                 1 g net

Fat                    26 g

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