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Prep Time20 minutes
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Cook Time20 minutes
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Serving2
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BREAKFAST FOR DINNER. This is a perfect weeknight supper when you want something good and homey, but you don’t have tons of time. A plate of perfectly cooked fluffy scrambled eggs takes minutes to cook, but when done right, is divine. In fact, if eggs were not in such great supply they would be as much of a delicacy as caviar, don’t you think? There is an art to cooking them. Here, you want big fluffy buttery curds sprinkled with salt and pepper, right out of a hot skillet. Some shredded cheese, melted into the eggs, adds a creamy texture. When plated with bacon and some toast slathered with orange marmalade this is a meal fit for a queen. A queen who worked really hard all day.
SERVE EVERYTHING YOU COOK ON A BEAUTIFUL PLATE AND MAKE YOUR TABLE INTERESTING. YOU’RE WORTH IT! YOU’RE A QUEEN TOO!
Ingredients
Scrambled Eggs
Candied Bacon
Marmalade Toast
Directions
Make the bacon first because you can set it aside to crisp up. About 10 minutes before you're ready to eat, toast the bread. The eggs are last because they will take about 5 minutes to cook to a soft creamy scramble. Remember they will continue to cook in the pan for a few minutes so don't overcook them!
Prepare the bacon. Line a cookie sheet with foil and put a wire rack over it (or a cake rack) so that the bacon fat will drip onto the foil as the bacon cooks. Lay the bacon slices on the rack, sprinkle with brown sugar and put pan in a 350 degrees oven for about 20 minutes. Take the bacon out when it is starting to blacken at the edges. The bacon will be sticky. Set it aside and let it crisp up.
Crank up the oven to 400 degrees. Smear some soft butter on the bread and toast it on a cookie sheet until it is golden brown.
While the toast is toasting, cook the eggs. Crack 4 eggs into a measuring cup or small bowl. Whisk. Add a splash of cream. Whisk again. Melt butter in non-stick skillet over medium high heat. When the butter has melted, pour in the eggs, and turn down the heat beneath the pan. Let the eggs set for a minute or so and then with a rubber spatula scrape the eggs from one side of the skillet to the other. This is when you add the salt and pepper. Turn the eggs over a few times. Add the cheese if desired. Try to leave some big fluffy curds of eggs. The eggs will continue to cook in a hot pan, so take them off the heat when they are no longer runny. Plate immediately.
