Two breakfast favorites, scrambled together
Weekday breakfasts at my house almost always mean raisin bran.
Banana slices add extra vitamins. Chocolate milk generally marinates the flakes and fruit — it’s a bachelor household, so anything goes.
On the weekends, the menu changes. Without the morning rush, I have time to crack eggs, sauté sausage, bake bacon and toast bread.
Lately, I’ve figured out a way to simplify the situation and combine two morning favorites. I should probably find a way to patent the process, or at least give this dish a fancy name, along the lines of “Beef Wellington” or “Eggs Benedict.”
The idea is scrambled eggs and cooked, chopped bacon. Here’s what I do. First, I put a pound of bacon — thick slices — into a foil-lined deep pan and put the pan into the oven. Don’t use the broiler; I’ve found you’ve really got to watch bacon under the broiler, or it will burn. Baking the strips for about 30 minutes at 250 or 300 degrees takes away that worry, although I do sneak into the hot box a couple of times to check progress and drain off excess fat.
Once the bacon is crispy, out it comes. The slices are “dried” in multiple layers of paper towels, and cooled off a little. Some people are big on crumbling, but I don’t go that way. I cut the strips into half-inch chunks and set them aside. It’s even OK to cook the bacon the night before.
Eggs are up next. I open a dozen cackle fruit — as the Three Stooges used to describe eggs — and toss them into my “mixer,” a used food glass bottle or jar with a screw-on top. A couple of jiggers of milk join the eggs, to ensure a fluffier final product. It’s the same way I make milk shakes — seal the bottle tight and give the contents a vigorous two-minute shake. Saves a lot of time cleaning up afterward — I don’t have to wash and pack away a blender or food processor. There is no dish-washing machine in this bachelor household.
The liquefied eggs are poured into a preheated deep pan. The pieces of bacon follow, along with liberal shakes of powdered garlic, herbs, pepper or any spice I have around the house. You don’t have to use the whole pound of bacon; leftovers are nice to have.
With scrambled eggs, I constantly mix and move the eggs around with a spatula, to make sure nothing burns. The cooked bacon picks up a little more heat, and in about 10 minutes scrambled eggs and bacon are ready for the dining room table and the morning Gazette.
Yeah, there are calories involved, but like I said — breakfast is usually raisin bran. So I can splurge on Saturday and Sunday. I use the high-tech eggs, rich in Omega-3, grain-fed hens, all that jazz. And I never, ever use those fake “bacon bits” products that are not bacon. They barely qualify as food.
Scrambled eggs and bacon are best with toast and a couple of doses of ketchup. I can serve leftovers on a couple of pieces of toast Monday morning and run out the door — but only if I’m out of chocolate milk.