Scrambled Egg Toast with Bacon and Basil
Creamy scrambled eggs piled on crispy toast with salty bacon bits and fresh basil, finished with a spoonful of tomato jam for a sweet-tart kick. A quick, satisfying breakfast or brunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 2 slice bread slices
- 4 slice bacon
- 4 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 2 tbsp tomato jam
- 6 leaf fresh basil leaves
- 1 pinch salt and pepper
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate, then crumble into bits.
- 2
Toast the 2 bread slices until golden and crisp, about 2-3 minutes. Spread 1 tbsp tomato jam on each slice.
- 3
In a bowl, whisk the 4 eggs with 2 tbsp milk and a pinch of salt and pepper until just combined.
- 4
Melt 1 tbsp butter in a nonstick skillet over low heat. Pour in the egg mixture and stir gently with a spatula, scraping the bottom, until soft curds form, about 3-4 minutes. Remove from heat while still glossy.
- 5
Pile the scrambled eggs onto the toast, sprinkle with the bacon bits, and tear the 6 basil leaves over the top. Serve immediately.
- 6
Optional: add a pinch of red pepper flakes or a squeeze of lemon for extra brightness.
Tools you’ll need
- skillet
- nonstick skillet
- toaster or oven
- bowl
- whisk
- spatula
- knife
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