Scrambled eggs and bacon

Who I am
Lluis Enric Mayans

Author and references

The origins of the English breakfast

It is in the Great Britain of the 300th century that the tradition of the English Breakfast was born, a very rich and fried meal. In fact, inside the peasant dwellings, breakfast was the main meal, capable of giving all the energy necessary for agricultural work.

Taking a step further we recall how in 1800, an era of great wealth, especially in the courts of the English nobles, the "breakfast" represented for the new bourgeoisie, the perfect moment to give prestige to their social rise.

At that time we ate only twice a day, in the morning and in the evening. Inside the lounges there were parades of egg-based courses, pork sausage, bacon, fried tomatoes and mushrooms, black pudding, pork crackling and toast.

Breakfast took on a very important role not only on a nutritional level but also on a social and convivial level. It was a way to impress one's guests with laden tables, porcelain plates and lots of sparkling silverware.

English breakfast is therefore an important part of the nation's culinary history.

Scrambled eggs or scrambled eggs are a delicious alternative used especially in the typical breakfasts of continental European countries, and of the Anglo-Saxon areas, which traditionally promote a rich first morning meal.

Below we propose the original recipe of scrambled eggs and bacon, making them is really easy!

The ingredients:

  • 4 eggs
  • 100 g Bacon
  • 50 ml latte
  • 10 g Butter
  • q.b. Sale
  • to taste Black pepper
  • 4 slices White bread loaf

Preparation for two portions:

Take the eggs, break them into a container, add the milk, a pinch of black pepper and salt.

Beat vigorously with a whisk until the mixture swells and becomes slightly fluffy.

Then use a non-stick pan, when it is cold place the bacon slices on top, being careful not to overlap them and heat over medium-low heat. As the pan heats up the bacon fat will begin to melt, check the cooking and as soon as it starts to brown on one side, turn the bacon and brown.

Then heat the butter in a pan with high sides and when it is melted pour the eggs and when they start to thicken slightly, take a wooden spoon and destroy the "omelette" that was forming. Keep stirring avoiding it clumping too much until your scrambled eggs are golden brown.

Don't forget to toast the slices of white bread and serve breakfast, starting the day in the best possible way!

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