The Cottage Smallholder

Last Saturday morning I discovered that we had run out of bacon. I unearthed a pack of streaky from the back of the fridge. Weekend breakfasts are important at the cottage. They tend to be indulgent. Danny covered his disappointment with a practical suggestion.
“Let’s crisp it under the grill and scatter it over scrambled eggs. It would enhance the eggs.” He stared at me for a second and quickly added.
“I’d offer to make scrambled eggs but you are so much better when it comes to scrambled.”

It’s true. I am rather a dab hand at scrambled egg.

Poking about in the fridge I had also found the remains of a carton of single cream. I was keen to use the carton for another slug milk trap so I added three tablespoons of single cream to the scrambled egg mix instead of milk. The result was the best scrambled egg that I have ever tasted.

I tried to photograph it for the blog but the camera battery was dead. D’s face lit up,
“We can we have it again tomorrow morning. Then you can photograph the dish in all its glory.”
So I made it again on Sunday. When I had finished my breakfast I was amazed to find that Danny was still only half way through his.
“I’m taking tiny bites to make it last longer,” he explained. That says it all.

This deluxe scrambled egg would be very good with our smoked salmon and scrambled eggs recipe.

Deluxe scrambled eggs recipe

Ingredients:

• 4 large eggs
• 1 knob of butter (15g)
• 3 tablespoons of single cream
• 4 slices of unsmoked streaky bacon
• A little salt and ground white pepper to taste

Method:

1. Grill the streaky bacon until it is crisp. Cut into strips and reserve in a warm place.
2. Melt the butter gently in the saucepan
3. Meanwhile beat the eggs with the cream and add this mixture to the saucepan when the butter has melted
4. Put two fat slices of bread in the toaster. When toasted butter and keep in a warm place.
5. Over a low heat, keep on stirring the scrambled egg mixture until it looks nearly cooked. Whip it off the heat (it continues to cook).
6. Spoon onto the buttered toast, scatter with the streaky bacon and serve on warmed plates.