Return to listing

Scrambled Eggs with Bacon and Mushrooms

You could either serve this with a large, thick slice of buttered wholemeal toast, or you could pile it into a gratin dish and serve with triangles of crisp fried wholemeal bread. Dark-gilled mushrooms tend to spoil the colour a little, so it's best to use button mushrooms.

 
 

Method

First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon.

Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking.

When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Lebkuchen
20 Oct 2014 13:43
Coffee Break Wendy ~ Avatars
20 Oct 2014 13:41
Food and travel Christmas escape.
19 Oct 2014 13:03
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wigan
20 Oct 2014 04:48
Books video
18 Oct 2014 18:17
Equipment Little Gem
20 Oct 2014 12:37
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com