I love eggs.
They are one of the most versatile ingredients to cook. And they keep me fuller for a longer period of time. Unlike pancakes, which make me miserable and hungry again in like an hour.
And I use to make omelettes all the time. But I’d get impatient and try to flip it too soon, so I’d call my mess-up omelettes egg scrambles.
But after many messed-up omelettes, I decided egg scrambles were easier and just as much delicious. Plus you can put whatever you want into the scrambled eggs, mix it up and call it breakfast.
Behold the beauty of the BLT Egg Scramble.
- 2 eggs
- A splash of half and half
- A few slices of bacon
- Cherry tomatoes
- Fresh basil
- Cheddar cheese
- Salt and pepper
Crisp up the bacon. I went extra crispy because I wanted to give the eggs a little texture. While the bacon is cooking, half your cherry tomatoes, chop up your basil and scramble your eggs with a little half and half, salt and pepper.
Put a little butter in a pan, and throw the tomato halves in there to let them soften a tad. Don’t let them get mushy though. Pour the eggs into the pan with the tomatoes, and cook slowly. Crumble the bacon and stir into the eggs.
Once the eggs are almost to the point of done, toss in the chopped basil and cheddar cheese. Let things get melty.
Transfer to bowl or plate. Top with a little extra cheddar and avocado.
And then all your breakfast dreams will come true when you take the first bite.