Toast, Lemon Scrambled Eggs & Mackerel Bacon

I am so thrilled to share this: Mackerel Bacon! The mackerel skin is something many people throw away. However there is so much flavor in the mackerel skin, that I figured: we can do better! So on this one specific morning I added the mackerel skin to a non-stick baking pan, and baked it until crispy. And I need to say: it is a delicious addition to my toast & scrambled eggs! Are you going to try this next time?

Toast, Lemon Scrambled Eggs & Mackerel Bacon

Servings 2 toast
Prep Time 5 minutes
Cook Time 15 minutes


  • Non-stick Baking Pan
  • Toaster
  • Baking pan


  • 2 Slices of Bread
  • 2 tbsp Butter
  • 3 Eggs
  • 1 tbsp Lemon Juice
  • 2 Mackerel Skin
  • Bunch of Fresh Herbs



  • Break the eggs in a bowl, and whisk until mixed.
  • Toast your slices of bread in a toaster, panini grill or in the oven.


  • Place the mackerel skins in the non-stick pan, and turn the heat on a low/medium. Important is not to touch them! Only when you noticed that the bottom is completely crispy, you can quickly turn them.
  • In the meanwhile, you can wash and chop all the fresh herbs.

Almost breakfast time!

  • Once the bread is toasted, and the mackerel skins are crisp, you can start with the scrambled eggs. Add the egg mixture to a baking pan and add the lemon juice, salt & pepper. Keep turning the eggs around with a spoon or spatula. When the eggs are almost done, you can add the fresh herbs.
  • Spread some butter on the warm toast, add the warm scrambled eggs, and top it off with crispy mackerel skin!
Course: Breakfast
Cuisine: Dutch, Sustainable
Keyword: No Waste

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