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Brunch Scrambled Eggs

Servings: 2
Author: Alison


  • 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
  • butter
  • 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