Saturday, October 13, 2007

Bacon Scramble with Fennel-Tomatillo Salad

The acidity of the salad pairs well with the richness of the bacon and eggs. Also, the salad was leftover from the other night, so this was a great way to use op the leftovers without feeling like we were eating leftovers.

Bacon Scramble
-1/4 onion, diced
-handful of grated cheese
-5 eggs
-4 slices of bacon, cut into lardons
-pepper to taste

Heat the bacon pieces and onion in a pan over medium high heat, stirring frequently. When everything is crispy and the fat has rendered, drain the bacon and onions and put back in pan. Reduce heat to low and add in the slightly beaten eggs. When eggs are almost cooked through, sprinkle the cheese and stir the eggs until done.

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