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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


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


  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.