Low and slow is the way to go with scrambled eggs, to end up with a light and fluffy texture. Make this recipe Paleo by swapping the butter for coconut oil.
Scrambled Eggs and Bacon
This quick and easy recipe is great for any meal of the day.
Ingredients
- 2 large egg
- 2 rashers bacon
- 20 g (2 tbsp) butter
- ¼ tsp salt
Instructions
- Crack the eggs into a bowl and beat with a fork or whisk.
- Preheat a frypan on a medium heat, add some butter and when it is melted add the bacon rashers. Cook for 1-2 minutes on each side.
- Meanwhile, preheat a small non-stick frypan on a low temperature and add the butter.
- When the butter begins to foam, pour in the whisked eggs. Leave them for 20-30 seconds before gently pulling the eggs from the edge to the centre of the pan using a spatula. Be careful not to overcook the eggs.
- Remove the eggs from the pan just before the eggs are set, as the residual heat will continue cooking them on the plate.
Notes
Tip: Eggs pair perfectly with salt so don’t forget to add some when you’re done.
Nutrition (per serve)
Net Carbs: 2.8gProtein: 30.6gFat: 29.6gFiber: 0.9g