Soft scrambles are a breakfast – and dinner – delight.
This recipe for Savory Scrambled Eggs – studded with salty bacon, sautéed mushrooms and green onion – is the perfect reason to celebrate brinner, a.k.a. breakfast for dinner.
Some nights when I’m just flat out of ideas for suppertime eats, I turn to one of my favorite mealtimes and switch things up by serving an egg-alicious, protein-packed traditional dinner alternative.
Savory Scrambled Eggs
8 ounces bacon, chopped into 1/3-inch strips
2 tablespoons butter, divided
10-12 button mushrooms, cleaned, stemmed and sliced
2 green onions, chopped
8 large eggs
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Heat a large non-stick fry pan over medium heat. Add sliced bacon and cook for 4-5 minutes, stirring so bacon cooks evenly to desired doneness. Line a plate with a paper towel. Remove bacon from pan to the plate lined with a paper towel and drain. Discard bacon grease in fry pan and wipe clean with another paper towel.
Heat fry pan over medium and melt one tablespoon of butter in pan. Add mushrooms and sauté for 4-5 minutes. Add green onion and sauté for one minute. Remove from pan and set aside.
In a large bowl or quart measuring cup, crack eggs and beat until well blended. Add water, Worcestershire sauce and salt.
Reheat the same non-stick large fry pan over medium heat and melt remaining tablespoon butter. Pour in egg mixture and let cook for about a minute. Gently pull eggs from side to center of pan, allowing liquid egg to meet the hot pan until eggs have gently set but are still a bit runny. Add in bacon, mushrooms and green onion and fold gently into eggs. Remove from heat when set but still soft. Eggs will continue to cook.
Plate immediately and serve.
bacon, breakfast, brunch, egg
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