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Scrambled Eggs with Bacon, Potatoes & Cheese
A scramble is a perfect breakfast in the wild.
Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Servings: 4 people
- 8 strips bacon cut in pieces
- 0.5 each yellow onion sliced
- 1 each green bell pepper diced
- 2 each potatoes boiled, cut in 1 cm cubes
- salt and pepper (free of charge section)
- 8 each eggs
- 2 tblsp water
- 1 tblsp oil
- 1 bag grated cheese
- 8 slices toast or other bread
If you're boiling potatoes for another meal, make a couple of extra for this scramble!
Separate bacon and fry on low heat in frying pan. You don't need any oil. Bacon should be rendered slowly, so take your time.When it's semi-crispy and you don't see any uncooked fat, remove from pan. If there's a lot of greese, pour some out, you need around 1-2 tblsp for the veggies.
Sautee onions in pan for a few mins, add peppers and sautee until soft but still with a little crunch. Season and remove from pan and combine with your bacon, keep them covered to stay warm. Turn the heat up and add potatoes, fry them golden brown and put with the rest of your ingredients. Wipe out your pan and add 1 tblsp oil.
Crack eggs in a bowl, add water and whip with a fork until scrambled. Add to frying pan. The best scrambled eggs you don't scramble the whole time, let the edges set a little bit and then stir, repeat. But don't leave it too long either. You wan't them all to be cooked evenly. Right at the end add your cheese, scramble for 15 sec and then take the pan off the heat. The cheese will melt on it own without the eggs getting over-coooked.
Fold in the rest of your ingredients. Season. Remember that the bacon is salty! Serve with bread.