Keeping chickens mean we always have eggs handy and sometimes on weekends I like to do something a little different to the regular scrambled eggs or omelettes. I love to play with flavours too and make use of anything I have on hand.
Ingredients:
handful of diced bacon
1/2 a tomato, sliced into 4 wedges
small amount of diced onion or spring onion
1 tablespoon honey teriyaki marinade
1 egg
pinch of shredded cheese
optional: you can vary these ingredients as much as you like – change quantity, add capsicum, mushrooms, herbs, pepper etc. But – keep in mind the bacon and the marinade will both add salt, so don’t add any extra salt.
Method:
In a small frypan, add the tomato, onion and bacon and allow them to warm up and brown a little. I usually wait until it starts “popping”, then I add the marinade and mix well, Cook for another minute, stirring to mix the marinade well,
Break the egg over the top, then using your spatula or a fork, break up the egg and mix into the other ingredients. Keep it turning with the spatula so all the egg cooks.
Serve on a plate with the ping of shredded cheese over the top. (if you prefer it cheesier, add more cheese into the egg mix after it has started cooking).
Cook....Eat....Repeat - Aussie Style 