Scrambled egg sandwich
Prep:
5 mins
Cook:
10 mins
The bacon really helps to make this usually light lunch really filling.
2 large eggs
1 onion, thinly sliced
2 bacon slices
1 tbsp olive oil
Pinch of salt
Pinch of pepper
1 tbsp butter
2 English muffins, split
1 tbsp parsley
Preheat your oven to 170°C or gas mark 3.
Gently heat 1 tablespoon of the oil in a large frying pan and cook the bacon slices for 3 minutes, until crispy. Cut and set aside.
While the bacon is cooking, whisk the eggs together in a large bowl. Add in the onion and whisk again.
Add the peppers to the eggs and mix together well. Season with the salt and pepper.
Gently heat up the remaining oil in the same pan that you cooked the bacon slices. Slowly pour the egg mix into the pan and cook until it is slightly set around the edges.
While the egg is cooking, toast your English muffins.
When the eggs are firm, remove and place inside the muffin on top of the bacon. Garnish with the parsley.
Serves
2
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Eggs, Vegetables
Recipe Type
Easy, Quick Meals, Snacks
Level of Difficulty
Easy
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