Eggs, toast and bacon


I make this simple breakfast at least once a week.

The toast is a slice of Barowski's wheat bread, cut in half. That's a handy calorie-saving tip if your bread comes in large slices. Since I don't consume enough bread to eat a whole loaf before it goes back I keep it in the freezer and put the frozen slices directly into the toaster. 

While the toast is toasting I heat a 10" sauté pan on the stove and add three slices of frozen, pre-cooked bacon.

While the bacon is cooking I beat one organic egg with a little salt and freshly ground white pepper.

Since the bacon is pre-cooked it doesn't release much grease so all I have to do is slide the bacon to the side of the pan, add a little Earth Balance spread, tilt the pan to the side, and scramble the egg. Only one pan to clean up!

And by then the toast is done, so I can add a little more Earth Balance to that, plate everything and serve.

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This page contains a single entry by Rick Kasguma published on December 10, 2011 1:02 PM.

Bagel, lox and cream cheese was the previous entry in this blog.

Corned beef hash, egg and toast is the next entry in this blog.

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