this, it brings me right back to crate café. it was one of those travel moments that you’ve been eating rice for a month straight and just need a lil home comfort. this, this was definitely that. I took it up a notch with the addition of parmesan French toast. I love cheese and will add it to almost everything that I can. I think most people think it’s salty but I actually taste a sweetness to it that I think works really well here.
Soft scramble, crispy bacon and cheesy French toast is definitely a combo I’m all for.
Serves: 2
5 eggs, beaten
25g parmesan, finely grated
2 slices stale bread
100g smoked streaky bacon
1 tbsp butter
2 tbsp maple syrup to serve
Whisk an egg with a tablespoon of the parmesan in a shallow dish. dip the bread in, coating on both sides, kind of squish it a bit to make sure it soaks up the liquid.
Heat a non stick pan over a medium heat. Add the oil, give it a few seconds to heat up, followed by the bacon and fry until crispy, this will take about 3 minutes each side.
Using the fat leftover in the pan, then pop in the bread. Toast for 1-2 minutes either side. Add the remaining 4 eggs to the pan along with a little seasoning and the butter and using a spatula, fold the eggs into and onto themselves for a minute to give a soft scramble.
Top the toast with scrambled eggs, crispy bacon, the remaining parmesan and maple syrup.
per portion:
338 KCAL
12G PT/ 36G CARB/ 17G FAT
