Eggs baked in avocado is a healthy and tasty breakfast which will help you power…
There are days when you feel hungry before lunch. A gnawing hunger which makes your stomach growl and demand food. Other days are lazy, you sleep in and wake late for breakfast but early for lunch. On occasions like these brunch is perfect. More than breakfast but not quite lunch. Warming and filling and easy to make.
Eggs are perfect for brunch, there are so many ways to prepare them. If you want something exotic you could try Huevos Rancheros, Mexican ranch style eggs which are really filling. For the more adventurous there are Eggs Benedict, the hollandaise sauce can be a challenge. I love making scrambled eggs, they are ready in minutes. There is something relaxing about stirring the wooden spoon around the pan watching them cook. I often throw different ingredients into my scrambled eggs to make them more unusual. When Happy Eggs challenged me to come up with a recipe for Scrambled Eggs I was delighted to take part. The result was Brunch Scrambled Eggs.
Scrambled eggs are really simple to make, even my son can do them. The secret to making good scrambled eggs is to use fresh free range eggs and a good butter. Happy Eggs are ideal for this dish, the chickens that lay the eggs are free to roam which makes the eggs more tasty. Crack your eggs into a bowl before cooking and beat well with a fork. In a pan melt the butter on a low heat and then slowly add your eggs. The key to perfect scrambled eggs is to stir them slowly and gently, not allowing them to stick to the sides.
For the challenge I had to use eggs, a vegetable, fish or meat, a herb or spice and a surprise ingredient. I chose to use tomatoes, mushrooms, bacon, spring onions and black pepper. I baked the mushrooms and tomatoes in the oven with a splash of oil, lemon juice and balsamic vinegar to make them soft and tasty. The bacon was grilled, chopped into pieces and added to the eggs with chopped spring onion just before serving. These were used to top toasted English muffins.
You can either put the tomato and mushroom mix and the egg mix onto separate muffin halves or serve it all together on one muffin. That decision is your own. I used two separate halves for mine as I thought it looked nicer in the photo. My husband had the egg mixture on top of the tomato mixture. Both ways were very tasty and it made the perfect brunch.
Brunch Scrambled Eggs
Brunch Scrambled Eggs
- 5 mushrooms
- 2 to matoes
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- black pepper
- 5 rashers of bacon
- 2 spring onions
- 6 eggs
- parsley to garnish
- 6 English muffins
- Preheat the oven to 200C, Gas Mark 6.
- Chop the mushrooms and tomatoes into small pieces and add to an ovenproof dish.
- Mix the lemon juice, vinegar and oil together and pour over the tomato mixture.
- Season with black pepper.
- Cover the dish with foil and place in the oven for 20 minutes
- While this is cooking grill the bacon until crispy. Chop into small squares
- Chop the spring onions into small pieces.
- Add the eggs into a bowl and beat with a fork.
- About ten minutes before the tomato mixture is ready melt the butter in a pan on a low heat
- Add the eggs to the pan and stir slowly until they are scrambled.
- Add the bacon and spring onion and stir though.
- Cut the muffins in half and toast.
- Place tomato mix on one muffin half and egg mix on the other.
- Season with black pepper and parsley
Why not have a look and see the delicious scrambled eggs recipes that some other bloggers made for this challenge? I love the look of these Italian Scrambled Eggs that Galina at Chez Mazimka created. Wendy from Inside the Wendy House made some Smoky Chipotle Scrambled Eggs that look like a great flavour combination. Cheryl from Madhouse family reviews tried Scrambled Eggs á la Nicoise which would make a lovely lunch.
I am a Happy Eggs blogger and was sent some vouchers to buy the eggs to create the recipe.