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Recipe

Weekend brunch: scrambled eggs, turkey bacon and toast

Creamy scrambled eggs, turkey bacon pan-fried until golden and toast: the weekend brunch, halal-style, ready in twenty minutes.

Published on 1 min readBy Mon Deliss

Scrambled eggs on toast with rocket and avocado

The recipe

  • 5 min preparation
  • 15 min cooking
  • Serves 2

Ingredients

  • 8 slices of Mon Deliss turkey bacon
  • 5 eggs
  • 15 g butter
  • 2 tablespoons thick crème fraîche
  • 4 slices of country bread
  • A few sprigs of chives
  • Salt and pepper

Method

  1. Fry the turkey bacon slices in a hot pan, without any fat, until golden, turning them halfway through. Set them aside on a plate and keep warm.
  2. Toast the slices of bread.
  3. Crack the eggs into a bowl and beat them with a pinch of salt and a grind of pepper.
  4. Melt the butter over a low heat in a frying pan, pour in the eggs and stir constantly with a spatula, drawing the edges towards the centre.
  5. Take the pan off the heat while the eggs are still slightly runny: they finish cooking off the heat. Add the crème fraîche and stir.
  6. Serve immediately with the bacon, the toast and the snipped chives.

Our tip

The secret to creamy scrambled eggs is a low heat and patience: over a high heat, they toughen and release water. And take them off the heat a little before they are done to your liking.

As for the turkey bacon, keep an eye on the pan: its thin slices turn golden quickly.

For a heartier brunch

  • Pan-fried tomatoes: halved and seared cut side down in the bacon pan.
  • An avocado, sliced, with a squeeze of lemon.
  • Mushrooms sautéed in butter with parsley.
  • A platter of smoked turkey fillet, thinly sliced, for those who prefer something cold and savoury.

What to serve it with

Freshly squeezed orange juice, tea or coffee, and some fresh seasonal fruit.

Fancy another idea with turkey bacon? Try our turkey bacon burger.

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