This Little Pig likes to visit the Tuck Shop in Northbridge at a minimum of once per week and devour its goat’s curd, tomato and basil bruschetta. However at times, this fine swine can barely drag its trotters out of bed, let alone to Northbridge. Therefore it must come up with a humble substitute to match its coffee and fill its belly. This is the go to breakfast for any days that are a little dull or damp when this porcine needs a LIFT in the form of crispy, crispy bacon and creamy goats cheese.
Now please note: the scrambled eggs in this recipe is no humble dried and crumbly scrambled egg my dear piglets, it is the rolls Royce of scrambled eggs and it is just as easy as your average scramble to prepare. It’s silky, herby and if cooked with good quality free range eggs (in this case from Roberta and Winifred the chickens) is so delightful you may never think to have any other type of scramble again. It will soothe the belly, brighten the countenance and have you beaming at the day once more. So roll up your terry toweling dressing gown and step into the kitchen to create food magic!
Crispy Bacon & Silky Scrambled Eggs.
Feeds: 1 Very Hungry Piglet on a Sunday.
Prep Time: 10 Mins. Cooking Time: 15 Mins.
Ingredients of Breakfast Gloriousness:
3 x Free Range Eggs
½ x Chive Bunch
½ x Dill Bunch
¼ x Basil Bunch
2 x Tomatoes
1 x Flatini Bread Roll (long flat one piglets)
50g x Goats Curd or Marinated Goats fetta
100g x Bacon
10g x Butter
1 x Tbs Olive Oil for Frying BACON!
Good scrunch of salt and pepper
1 x Tbs Good Quality Olive Oil for drizzling
Steps to Breakfast Gloriousness:
Preheat griller to 200 degrees.
- Slice your flatinis in half and pop in the griller until golden and crunchy (around 10 mins) – keep an eye on these piglets – nothing sadder than scratching charcoal off your breakfast.
- Skin and finely slice your garlic clove.
- Finely dice your dill and chives and pull your basil leaves off the stem (but keep them whole for now).
- Slice your tomato into thin 1 cm circles.
- Crack your eggs (3) into a bowl and whisk gently. Season with a little salt and pepper (just a good scrunch of each should do it).
- Heat your olive oil (1 Tbs) in a pan and then once hot to trot add in your bacon slices.
- Cook until crispy (and we mean CRISPY) and golden. – Unless piglets you like an un-crispy bacon (heaven forbid) then just cook to your preference.
- Once your flatinis are golden and crunchy, scrape lavishly over the marinated goats feta or curd.
- Layer on your slices of crispy bacon and finish with a layer of fresh tomato slices.
- Now heat a small fry pan until hot to trot and melt your butter.
- Once the butter is melted and bubbling, drop in your slices of garlic and cook until they are turning golden.
- Now turn off the heat and pour in your whisked eggs (this is the quick and tricky bit – so get ready to get down and dirty piglets).
- Add in your diced chives and dill (1/4 Bunch) and stir vigorously. Now the trick here piglets is to not let it overcook whatever you do. You want it to still be slightly runny when you pull it from the pan so that it keeps its soft and silky texture.
- As soon as they are soft, silky and almost cooked through, gently ladle them over your prepared flatinis and scrunch some salt and pepper over the top.
- Scatter whimsically your basil leaves and then grab a knife and fork, grab the newspaper or a good cookbook and settle in for a Sunday feast for one. Oink!
