Bacon and eggs for breakfast
When we have bacon for breakfast, we usually consume a 250-gram pack. By that I mean the bacon strips are fried to a crisp then served with eggs, sunny side up, and bread. But it’s tedious work. I have to watch the bacon lest they burn. Then, the eggs have to be fried separately. By the time the eggs are done, the bacon is cold. Of course, sometimes, it’s really just a matter of having too little time or just feeling a tad too lazy to cook everything separately. So what do I do on such occasions? I throw everything into the pan. 
It’s like an omelet except that I stir everything before the eggs are fully set. Just like what I do when making potato omelet. I also add some sliced onion. Tender-crisp, the sliced onion provides a nice contrast in texture to the mushy eggs.
And you know what? Cooking bacon and eggs this way is more economical. You only need half as much bacon. 
Ingredients :
125 grams of belly bacon
4 eggs, beaten until frothy
1 medium-sized onion, peeled and thinly sliced
ground pepper
1/2 tsp. of chopped parsley (optional)
Cooking procedure :
You don’t need salt for this bacon and eggs dish. The salt in the bacon will mix in with the eggs as they cook and that’s enough salt, believe me.
Slice the bacon as thinly as you can. Place the bacon in a non-stick pan and cook over medium heat, stirring occasionally. You can cook the bacon to a crisp or you may opt not to. In either case, before adding any of the other ingredients, pour off whatever fat the bacon has rendered.
Add the sliced onion and cook, stirring, for about 30 seconds. Pour in the beaten eggs. Season with pepper. When the eggs are partially set, stir every 10 seconds or so. I recommend not stirring continuously so that small chunks of scrambled eggs are formed. Do this until the eggs are cooked.
Sprinkle the parsley over the cooked bacon and eggs, toss a few times and serve with buttered toast or hot pan de sal.
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really yummy, but cholesterolific!
LOL Moderation is the key.
Why is it that I’m not so much bothered by foods with cholesterol issue? I agree with you that moderation is the key. My body will complain if I’m taking fatty foods beyond the point of me enjoying its taste. That is my moderation. Yung bang sinasabing nasusuya na.
I like isaw (kare-kare, bbq, papaitan, asado, or just in the lugaw). I also like sinigang na lliempo with its fats in it. Or the fatty portion of crispy pata. Even with beef, the bone marrow in bulalo.
For bacon, I will always toast it in an oven bread toster for five minutes or 30 secs in microwave.
I call these “scrambles.” I toss in the ingredients, one at a time, according to their cooking times. I think they’re superior to omelettes because you get a combination of flavors in every bite.
since you only use half the bacon….125 grams…
that’s already cutting down on the fat, but i’m sure not on the flavor nor the fun!
Just wanted to tell you how much I enjoy visiting your website. I hope you do not get tired of maintaining it. I live in New Jersey, USA so I thank you very much for this little piece of home.
I like one pan cooking for sure! I think my daughter would love this!
Re #3. The cholesterol scare is a fad, Trosp. There was a time when everyone said ALL cholesterol was bad. Then, the difference between “good” cholesterol and “bad” cholesterol became popular (I guess the meat people started growling and a new study was in order hahaha).
Just like saying carbs are bad. Huh? Tell that to the Italians, right? And there’s no health epidemic in Italy… hay, some people just love being slaves to fads.
Gee, nothing was said about cholesterol and our grandparents were consuming meat with fat like anything and their generation didn’t suffer from an epidemic of obesity and heart attacks.
Re #4. Aye, I agree, Bruce. And these are less dependent on appearance the way real omelets are.
Re #5. peterb, “distributing” the flavor makes the 50% cut on the bacon negligible.
Re #6. You’re welcome, Anna.
Re #7. I hope she does, Linda. My daughters love it. Let me call this scrambles, as Bruce does. It’s so picturesque. Thanks, Bruce.
Looks yummy!
Curious, what brand & type of bacon do you buy?
The generic Shopwise brand, Rizza. Buy 1, take 1. hehehe
Hi Connie,
To get all items done at once so they’re all served hot, we use both burners! But it’s nice to cook the eggs in the bacon fat, too, so i understand your dilemma.
Try this, microwave the eggs (sunny side or scrambled) or bake the bacon in the toaster oven (you get a nice whole strip with fat included), or get one of those pans with compartments so you can cook them all at once.
Hi Lisa, I’ve tried using two burners at a time and either the bacon or the eggs get overdone.
I think I can manage with a pan with compartments. Nice idea. Now I need to get Speedy to buy me one hehehe
thanks for giving such wonderful idea in cooking bacon and egg
i cook this for my husband and he said it was good, then i said it was bacon and egg and he said i added something more to it…he do love this..thanks for sharing your recipe with us…:)