If you want to prepare the classic American breakfast, you should start with the scrambled eggs and bacon recipe. They are the typical brunch dish of the American breakfast, present in all hotel breakfasts!
If you like savory breakfasts, don’t forget to also read the recipe:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
- Energy 712.10 (Kcal)
- Carbohydrates 2.45 (g) of which sugars 0.65 (g)
- Proteins 49.30 (g)
- Fat 55.03 (g) of which saturated 16.72 (g)of which unsaturated 27.40 (g)
- Fibers 0.00 (g)
- Sodium 2,235.98 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 7 oz bacon (sliced)
- 4 eggs
- 3.4 tbsp heavy cream
- to taste salt
Tools:
- 2 Pans
- 1 Teaspoon silicone
- 1 large fork
Preparation
There are two essential rules for good scrambled eggs: the bacon must be crispy and the eggs soft. Without these two elements, it is not a true American breakfast.
To be good, bacon must be crispy, flavorful, and not soaked in oil. The trick to keeping bacon crispy is to cook it in the oven and let it brown under the grill.
If you don’t want to turn on the oven and want to cook faster, I recommend cooking the crispy bacon in a pan.
While the bacon is cooking, let’s focus on the scrambled eggs.
Place the eggs in a bowl and gently beat them with a fork to combine the yolk and the white. You don’t need to whisk the eggs.
Grease a pan and place it over a gentle flame; the pan should be well-heated but not too hot. When the pan is hot, add the beaten eggs and cook.
When the egg begins to thicken, add the milk (or cream for a richer taste). Stir with a spoon; you should not have an omelette but fluffy egg curds.
Milk (or cream) helps keep the eggs creamy and prevents them from drying out too much during cooking.
The perfect Scrambled eggs are creamy and substantial, not hard and dense like an omelette. Serve with hot crispy bacon cooked in a pan or oven.
Your Scrambled eggs and bacon are ready!
Plating Tips:
A few slices of bacon and some toasted bread are the best way to serve and enjoy scrambled eggs according to the American recipe. If you want an even more American breakfast, you can also make waffles and pancakes!
