Jared is golf obsessed. He plays several times a week and really is exceptionally good at it! I like to feed him a big hearty breakfast Sunday mornings before he heads off to the golfcourse for his day of comp golf.
Laura taught me this recipe. I once slept at her place and woke up to this for breakfast! I think I probably had too many wines the evening before so this would have put the fire out for sure!
I've been making it ever since and Jared is a massive fan of it!
8 rashers of short cut bacon chopped
2 tomatoes, deseeded and chopped
3 tablespoons chopped spring onion
5 eggs
1 dessertspoon butter
S&P
50ml milk
1/2 cup parsley finely chopped
Worchestershire sauce (or your fav breakfast sauce)
Toast
Chop the bacon into small squares and fry in a frypan. Meanwhile chop up the tomato and spring onion.
Whisk together the egg, milk, butter and half the parsley to prepare to scramble the eggs. Season to taste.
Add the tomato and spring onion to the bacon once the bacon is crisping up. Scramble the eggs.
Make the toast. Spread with butter. Arrange the scrambled eggs on the toast and top with the bacon, tomato and onion mix. Sprinkle with left over parsley. Season with salt and pepper and as much Worchestershire as you like.
Serves 2
E.
No comments:
Post a Comment