Bacon and Eggs

I know it seems ridiculous to have a recipe for bacon and eggs. However, I realized that I make my eggs, in particular, in an unusual way and thought I would share. I scramble them without completely mixing the yolk and the white, which gives them a marbled look and a unique taste.

I started making my eggs like this a couple of years ago. My husband and I were taking a road trip and I was researching low-carb restaurant options along our route. Someone warned that a lot of diners actually put pancake batter in their eggs to improve the taste and texture. Naturally, the batter is jam-packed with carbs! And they usually aren’t up-front about telling you when they do this.

We stopped at a diner and I asked the waitress if I could have some scrambled eggs with “real eggs only.” I don’t like making special food requests and I was totally prepared for her to have no idea what I was talking about and just drop it. She didn’t bat an eyelash. When she returned to the table with my scrambled eggs, she said “Just as you requested. Note the lovely yellow and white marbling so you can tell they are real eggs.” Genius! They were sooo good too! You get regular bites, bites of creamy yolk, and bites of light egg whites.

You’ll need:

• 4 strips of bacon
• 2 eggs
• 1 tbsp butter
• 1 tsp Fines Herbes Seasoning

Cook your 4 strips of bacon in a skillet on medium heat until crispy. The eggs take no more than 3 minutes to cook, so it’s best to do your bacon completely first and then tackle the eggs while the bacon cools off.

In a non-stick skillet, crack 2 eggs and toss in a tablespoon of butter.

Sprinkle over a little Fines Herbes seasoning.

Turn the heat to medium high.

Using a fork, lightly pierce the egg yolks so they start to mix with the whites.

Gently move your fork through the eggs and butter so they begin to scramble. Continue until the eggs are the texture you like and remove from the skillet to a plate.

Serve with your bacon and enjoy.

Bacon and Eggs

 

Print

Prep time

1 min

Cook time

10 mins

Total time

11 mins

 

Rustic scrambled eggs with fines herbes and bacon.

Author: Tekesha @ EatMoreFoodProject

Serves: 1

Ingredients

• 4 strips of bacon
• 2 eggs
• 1 tbsp butter
• 1 tsp Fines Herbes Seasoning

Instructions

1. Cook your 4 strips of bacon in a skillet on medium heat until crispy. The eggs take no more than 3 minutes to cook, so it's best to do your bacon completely first and then tackle the eggs while the bacon cools off.
2. In a non-stick skillet, crack 2 eggs and toss in a tablespoon of butter.
3. Sprinkle over a little Fines Herbes seasoning.
4. Turn the heat to medium high.
5. Using a fork, lightly pierce the egg yolks so they start to mix with the whites.
6. Gently move your fork through the eggs and butter so they begin to scramble. Continue until the eggs are the texture you like and remove from the skillet to a plate.
7. Serve with your bacon and enjoy.

Nutrition Information

Calories: 417 Fat: 35 Carbohydrates: 1 Sugar: 1 Sodium: 909 Protein: 25

3.2.1284