Eggs,+Bacon,+and+Toast

Recipe for:Eggs, Bacon, and Toast
Calories per serving:360 

Total Cost:$4.39

Number of servings:1

Ingredients:2 scrambled eggs 2 strips of turkey bacon 1 piece whole wheat toast 1 pat of low fat butter 1 coffee or tea 8 oz water Milk Salt and Pepper

Directions:  1. To make breakfast for one, we used 2 eggs, 2 tablespoon of milk, and salt and pepper to taste.
 * Plan on using three eggs per person for a good-sized serving.

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

 3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.  4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.  6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.\

8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.  <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">﻿10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">﻿11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">﻿12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a plate. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">﻿ The Bacon <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">﻿1. Get a cookie sheet and line the bottom with aluminum foil <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">