Scrambled egg with bacon and mushrooms – healthy English ‘fry-up’

scrambled eggs and bacon

Given the current difficulties in sourcing ingredients, my blogs for the foreseeable future will be less imaginative, or feature mushrooms because that’s the only produce I can get my hands on in decent quantities! Scrambled egg with bacon and mushrooms from the Hairy Dieters won’t win any prizes for originality, but as a healthier, toned down version of an English ‘fry-up’ this meal is a great weekend breakfast treat. Best of all, you can have it ready in under 10 minutes at a cost of less than a quid per portion.

Traditional fry-ups can typically exceed 1,000 calories, whereas this recipe comes in at a more modest 337 and it fills you up too. Reducing the (rather generous) quantity of butter to make the scrambled egg will further cut the calories.

Recipe: Scrambled egg with bacon and mushrooms – healthy ‘fry-up’

Calories: 337 calories per portion

Serves: 2

Book: Hairy Dieters – Eat for Life

Prep time: Approx 5 minutes

Cooking time: Approx 5 minutes

Ingredients: 1 tbsp sunflower oil, 125g small chestnut mushrooms (wiped and halved, or sliced if large), 2 rashers of rindless smoked back bacon, 15g butter, 4 large eggs, flaked sea salt, ground black pepper

Cost per portion: Approx £0.99

Method: Heat the oil in a large non-stick frying pan over a high heat. Add the mushrooms and stir fry for 1 minute until lightly browned.

Push the mushrooms to one side of the pan and add the bacon to the other. Reduce the heat and cook the bacon for 2 minutes on each side until lightly browned.

When the mushrooms and bacon are cooking, melt the butter in a medium non-stick saucepan. Beat the eggs with a metal whisk until smooth and season with salt and pepper.

Tips the eggs into the saucepan and cook them over a low heat for 2 minutes, stirring regularly until lightly set.

Divide the scrambled egg between warmed plates, add the mushrooms and top with the bacon. Serve immediately.

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