Fetabacon Scrambled Eggs For 1 Recipes

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

CHEF JOHN'S SUMMER SCRAMBLED EGGS

Steps:

• Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
• Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
• Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.

FETA/BACON SCRAMBLED EGGS FOR 1

Steps:

• Heat the butter in a small pan over medium heat.
• Add the bacon and cook until crisp and brown.
• Add the onion and cook for about 1 minute more.
• Whisk the eggs and sour cream together and add to the pan.
• Allow to set a little before stirring gently to allow the runny mix underneath the set egg.
• When almost set, but still creamy, add the crumbled feta and cook to melt (about 30 seconds is enough).
• Season with plenty of black pepper and serve at once over hot toast or a croissant.