You can do whatever you want with this recipe. Add things or leave them out. Its the perfect vegetarian breakfast if you were to leave out the rashers. It’s a bit of a change from the regular old scrambled eggs anyway.
Prep time: 5 minutes
Cooking time: 8 minutes
Ingredients:
Milk
1 Rasher
Salt & Pepper
1.Start by slicing the courget and red pepper, as much as you would like, into small pieces. I usually 1/4 each slice of courget.
2. Now pour some rapeseed oil in a pan and put it over a medium heat. Add the courget and red pepper to the pan. You can add your rasher to this pan as-well but I usually put it under the grill because it crisps up better.
3. While there cooking you can crack the eggs into a cup and mix. Add some salt and pepper,a dash of chilly powder and a small bit of milk. Mix well.
4. Put a pot over a medium – high heat and add a bit of rapeseed oil. Add the egg mix to the pot and keep mixing until ready. I don’t leave the egg on the heat the whole time. I usually take it off every 30 seconds or so because I think you have better control over the eggs. They can become over cooked very easily if left on the heat continuously.
5. Once the courget,red pepper and rashers are ready you can add it to the pot with the cooked scrambled eggs. Mix and serve.
