As a general unspoken rule in my food routine, I have to make time for breakfast every day. Every single day. With eggs. In fact, it's more important to me than showers in the morning (oops did I really just say that?).
So I’m sharing with you one of my all time favourite things to cook for breakfast. I normally have these on weekends when I'm not in a rush to go anywhere. This weekend I tried something COMPLETELY out of the ordinary by playing trampoline dodge ball. For the first time in my life, I felt like I had more hang time than LeBron. It was magical. And no matter who you’re playing against, you’re bound to burn up a good sweat while having loads of fun.
Anyways, back to gravity.
Consider this as a refreshing alternative to your original bacon and eggs breakfast. It might look lazy, and you might be thinking “I could whip that up with my eyes closed”. But you've got to cook it strategically right to get the bacon just the way you want, and the eggs just the way you like it without burning anything. Add a sprinkle of good timing.
The first time my partner made this rustic spinoff of bacon and eggs four years ago, I didn't even know what 'rustic' meant, let alone know how to scramble an egg. Rustic, in food terms, means no-muss no-fuss types of meals that are homey, hearty and delicious (basically anything but fancy and extraordinary), and this dish embodies every bit of meaning in those words down to the last bite.
Luckily it doesn't take an iron chef to cook this. But a cast iron pan gives you that much-needed boost to lock all the necessary flavours in.
All it takes is 10 mins to cook. And all you need are these ingredients:
And bacon strips and bacon strips and bacon strips…
There are two things I love about this. First is the smell of bacon cooking, which is as fragrant and pungent as lavender filling up an entire room. Second, it's perfect for sharing (except for those who don't like to share). It's about scraping the last bits of onions coated in bacon grease and the smooth silky egg yolk melting into your piece of toast. Mmmmm.
It’s one big beautiful mess that you can proudly call your own bacon and eggs. I like to call it version 2.0 of my every day omelette featuring my favourite sidekick, bacon.
Prep time: 5 mins
Cook time: 10 mins
- 150g onions, chopped
- 50g spinach
- 150g sweet pepper, chopped
- 150g mushrooms, chopped
- 3 large bacon strips
- 4 large eggs
- Freshly ground black pepper, to taste
- Heat up a medium size skillet or cast iron pan at medium high heat. Tip: Turn the heat medium-high if you want crispy bacon, or medium-low if you prefer softer bacon. Lay the bacon strips flat onto the pan. Cook the bacon strips evenly on both sides until desired texture. Take the bacon strips out of the pan, and drain them on a plate with paper towel to soak up the excess oil.
- Pour out the excess bacon fat collected from the pan into a bowl, but reserve 1 teaspoon of bacon grease to use as oil. Careful not to burn your fingers!
- Leaving the pan at medium heat, add the 1 teaspoon of bacon oil to grease the pan. Add the chopped onions, sweet peppers, spinach and mushrooms. Pan fry the vegetables until they're soft with a hint of brown. Make a space in the center of the pan for the eggs.
- Crack the 4 eggs into the center of the pan, letting the egg whites slide around to cover the entire pan. Cut the bacon strips into bite-size pieces. As soon as the tops of the eggs start to turn white, throw the bacon bits back into the pan. Let it sizzle for a few seconds and remove the pan off the heat. Add a pinch of freshly ground black pepper. Serve with toast.