Scrambled Eggs with Turkey Bacon and Whole Wheat Toast

Ingredients

• Eggs 3 large
• Turkey bacon 3 slices
• Whole wheat bread 2 slices
• Olive oil 1 teaspoon

Method

1. Prepare Ingredients. Take the eggs out of the fridge to reach room temperature. This helps them cook more evenly. Lay out the turkey bacon slices and bread slices on a clean surface.
   Tip: Room temperature eggs scramble fluffier and cook more evenly.
2. Cook Turkey Bacon. Heat a non-stick skillet over medium heat. Place the turkey bacon slices in the skillet without overlapping. Cook for about 3-4 minutes on each side or until crispy to your liking. Remove from skillet and place on a paper towel to drain excess fat.
   Tip: Use tongs to flip the bacon gently to avoid splattering.
3. Toast the Bread. While the bacon is cooking, toast the whole wheat bread slices in a toaster or toaster oven until golden brown. Set aside.
   Tip: Toast bread to your preferred level of crispiness.
4. Beat the Eggs. Crack the eggs into a bowl. Using a fork or whisk, beat the eggs until the yolks and whites are fully combined and slightly frothy.
   Tip: Beating well incorporates air for fluffier eggs.
5. Cook Scrambled Eggs. Heat 1 teaspoon of olive oil in the same skillet used for bacon over medium-low heat. Pour in the beaten eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue cooking and gently stirring until the eggs are mostly set but still slightly moist, about 2-3 minutes.
   Tip: Cook eggs on medium-low heat to avoid overcooking and dryness.
6. Serve. Place the scrambled eggs on a plate alongside the turkey bacon and whole wheat toast. Optionally, season eggs with salt and pepper to taste.
   Tip: Serve immediately for best texture and taste.

Pro tips

• Use fresh eggs and avoid overcooking for creamy scrambled eggs.
• To add extra flavor, sprinkle chopped fresh herbs like chives or parsley on the eggs.