Hungarian Scrambled Eggs

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Snip the bacon into thin strips.
  • Heat the oil in a large frying pan.
  • Add the bacon, fry gently stirring often, till it starts to crisp.
  • Remove from pan, leaving the oil, keep warm.
  • Thinly slice the onion and fry gently until starting to brown at the edges.
  • Remove the onion from the pan and add to bacon, keep warm.
  • Slice the pepper and fry gently until softened.
  • Whisk the eggs with a fork.
  • Drain off any excess oil in the pan.
  • Return the bacon and onion to the pan and warm though.
  • Pour the eggs over the mixture and leave until cooked halfway through.
  • Flip the egg mixture in sections, at this point it will break up and look a bit messy.
  • Cook for a further minute or until the eggs are still just runny in the middle.
  • Serve on warmed plates, add freshly ground black pepper.
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