Thursday, 19 March 2009

Weekend breakfast: Bacon and mushroom scrambled eggs on English muffins

I am definitely a breakfast gal. I normally wake up with a hole in my tummy that must be filled within the next hour, otherwise... behold the grumpy monster! Even so, breakfast on weekdays tends to be rather hasty affairs. AP normally just have a bowl of cereal. I need a hot breakfast to wake up properly, so at least a slice of toast and cup of tea for me. I also seldom get to eat breakfast with my husband since he goes out to work much earlier than I do (he gets out of the house before I am even awake).

Weekend breakfasts are more leisurely and I tend to put more effort into them as a treat for ourselves. Spending a slow morning eating a good breakfast and being able to enjoy each other's company, that's my idea of having a good start to the weekend.

Weekend breakfast

This was a breakfast that I made for us last weekend: bacon and mushroom scrambled eggs on toasted English muffins, with some fruit on the side (great for colour and nutrition). What is your ideal weekend breakfast?

Ingredients (serves 2):

2 English muffins, sliced into two halves each
3 large eggs
1-2 rashers of bacon, chopped
5-6 white button mushrooms, chopped
A splash of milk
Salt and pepper

1. Beat the eggs in a bowl (I like to use my Pyrex jug for the pouring spout). Add a splash of milk (about 40ml) and mix well.
2. Heat a large frying pan on the stove. Add the bacon and fry over medium heat for a few minutes. Then add the mushrooms and cook until the edges are just browned.
3. While the bacon and mushrooms are cooking, toast the English muffins in the toaster or under the grill.
4. When the mushrooms are just cooked, add a pat of butter into the pan and let it melt (but not sizzle). Pour in the beaten eggs and swirl the pan slightly to spread the mixture evenly. After about 30 seconds, stir the egg mixture. Some parts near the edges or at the bottom of the pan would be just starting to cook and solidify. Stir and tilt the pan to allow liquid eggs to flow to the pan surface for further cooking. Continue to stir the mixture around to get all the eggs to cook and solidify.
5. Before the eggs become too solid, remove it from heat (move it to an empty hob) and add in a small pat of butter for a creamy finish. The heat from the pan will continue to cook the eggs and melt the butter. Season with some salt and pepper to taste (or add at the table). Stir to mix the butter into the eggs.
6. Butter the toasted English muffins. Arrange two halves on each plate. Serve the Mushroom, bacon and scrambled eggs on top of the muffins. Add some fruit (orange slices, melon, berries or whatever you fancy) to the side and enjoy.

Bacon, mushrooms and scrambled eggs on English muffins


Little Corner of Mine said...

I would feel so pamper with this kind of breakfast, looks so good!

VeggieGirl said...

Classic breakfast!!

Nilmandra said...

Little Corner of Mine: Thanks :) That's the idea, a little pampering on weekends!

Veggiegirl: Hits the spot too!

didally said...

Nice brekkie on a weekend morning.

dee said...

Sounds AWESOME and so simple! Perfect breakfast.

Nilmandra said...

Didally: Got to start the weekend on the right note :)

Dee: Thanks! Takes a bit of effort, but I think it's worth it.

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