Scrambled Eggs and Bacon On Toast
*your favorite bread sliced to desired thickness; I used some bakery Italian bread.
*2 eggs per serving
*2 tsp. softened butter per serving for the bread
*2 TBS butter; divided
*salt and pepper to taste
*fresh of dried chives to taste
*water about 1 TBS.
*2 slices of bacon per serving cooked crisp.
Cook the bacon until crispy and drain on paper towels; set aside.
Butter the top of the bread. Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.
Crack the eggs into a bowl and add 1 Tbs. of water. Whisk the eggs and the water together until the eggs are a little frothy.
Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs. Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.
Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.
I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.
When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter. Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.
Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.
Serve and Enjoy!