Savoury Scrambled Eggs
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 ripe tomatoes, chopped
- 3 slices bacon, rind removed, chopped
- 1 brown onion, chopped
- 4 large field mushrooms, chopped (or a handful of small ones)
- 1 tablespoon fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch black pepper (freshly cracked is best)
- 8 eggs
directions
- In a large frypan over medium heat, saute onion and bacon until soft.
- Add tomato and mushrooms, and cook, stirring a further 2 minutes.
- Add herbs and stir through.
- crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
- Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
- Serve with hot buttered toast.
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Reviews
-
Be buggered if I would wait to a Sunday to have this delicious scrambled eggs - it is a chilly morning which I felt as I quickly stepped outside to grab some fresh herbs (basil, oregano and parsley) which really lifted the taste of these eggs. I scaled it back for 1 and thoroughly enjoyed with a slice of buttery toasted wholemeal/wholegrain bread for a wonderfully filling breakfast to start out the day as I sat at the meals table with the warm winter sun coming through the glass door and warming my back ahh heaven. Thank you Dee-licious!, made for All You Can Cook Buffet - Special Event.
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I live in the South West Wine Region of Western Australia. I am a full time mum with two little boys, so this website is great for new ideas to get them to eat vegies!(Or just hide them!!!)
I love trying out new recipes, all my friends comment on the "new, gourmet" dishes that I make. They love coming over for dinner, little do they know that I always pick easy dishes to make, just from a different country.
I like to think of myself as a bit of a culnary queen! Meaning I'm not afraid of trying new recipes that look so exquisite!!!