This will be a quick post, in honor of the food item the post describes – scrambled eggs. They are one of the best breakfast items – short, quick and easy to make. They are much more forgiving than an omelet (a broken omelet being very easy to transform to scrambled eggs, ofcourse!), and equally customization. All you need is a saute pan, some butter or olive oil, eggs, and whatever other meats or vegetables you want to add in to the eggs.
Scrambled eggs with onions, peppers and bacon is a classic breakfast item in countless diners across the country; I decided to switch it up a bit by using Pastrami for bacon – it retained the salty punch of the bacon in the dish, but also added a nice dollop of the cured-meat flavor to the eggs.
THE RECIPE: Scrambled Eggs with Green Peppers and Bacon
- 4-5 slices of good deli pastrami, chopped into pieces
- 1 big onion, sliced
- 1 big Green pepper, diced
- 4 eggs
- 1 tbslp milk or cream
- 1 tbslp olive oil or butter
- Salt and pepper to taste
- Heat the oil or butter in a saute pan on medium heat.
- Add in the pastrami and cook till slightly browned (about 3-4 mins) – you can leave for a few more mins if you want it cripsy, just make sure you keep moving it around or lower the heat so it doesnt burn.
- Add in the vegetables and cook an additional 5 mins till the peppers are tender. Add a little more oil as needed to ensure the meat doesnt stick to the bottom of the pan.
- Separately, break the eggs into a bowl, add in the milk and whisk till frothy
- Once vegetables are cooked, add in the egg mixture and gently move around to distribute the meat and vegetables
- Allow the eggs to set for a couple of minutes. Then, gently break them up and stir around the pan till they reach the level of doneness you desire. I usually let them go for 2-3 mins more as I don’t like my eggs too soft.