Toast, Lemon Scrambled Eggs & Mackerel Bacon
Servings 2 toast
Equipment
- Non-stick Baking Pan
- Toaster
- Baking pan
Ingredients
- 2 Slices of Bread
- 2 tbsp Butter
- 3 Eggs
- 1 tbsp Lemon Juice
- 2 Mackerel Skin
- Bunch of Fresh Herbs
Instructions
Preparations
- Break the eggs in a bowl, and whisk until mixed.
- Toast your slices of bread in a toaster, panini grill or in the oven.
Cooking
- 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!