Scrambled eggs and bacon breakfast sandwich

Ah, breakfast… I know that it sounds more convenient to pour milk into a bowl of cereals and get breakfast done with but that doesn’t sound too exciting, does it? Not to me anyway.

While turning on the stove to actually cook breakfast seems too much effort when you’re still bleary-eyed and you’d rather crawl back into bed, well, a delicious breakfast can actually inspire you. Start the day with something creative (cooking is creative!) and it can set the tone for the rest of the day.

So, about this breakfast sandwich. The bun is homebaked. My younger daughter, Alex, baked buns a couple of days ago (she had to use the discard from her sour dough starter) and what we couldn’t finish she kept in the freezer. While she was toasting the cold buns in the air fryer, I was cooking scrambled eggs and bacon to go with the bread.

Bacon rashers were sliced and spread on an oil-free pan and cooked until browned and fat has been rendered. My bacon wasn’t very fatty, there was a rather thin layer of rendered fat by the time the bacon had browned so I didn’t bother pouring off any bacon fat before adding the eggs.

The bacon took about five minutes to brown so I took that time to slice up some scallions and whisk them with eggs sprinkled with a little salt and pepper. Yes, just a little salt and pepper. Bacon is salty, the eggs were going to cook in rendered bacon fat which was, of course, salty as well. So, just a pinch or two of salt and pepper went into the eggs.

The egg and scallion mixture was poured over the browned bacon and stirred so that the bacon pieces were evenly distributed.

As soon as the eggs were set, I turned off the heat. I like my scrambled eggs on the wet side but if you prefer to cook them through, go ahead and cook them a little longer. All that remained at this point was to split some buns and scoop the scrambled eggs and bacon on the bottom halves. Lovely breakfast!