Scrambled Eggs with Bacon and Onion for Breakfast Recipe
Hearty scrambled eggs with bacon and onion are a classic Polish “loaded” breakfast, perfect for a lazy weekend. Served with a slice of fresh bread, it’s a bit reminiscent of an English breakfast, but simpler and less fussy – just a few ingredients for a very homely result.
This recipe turns simple scrambled eggs into a satisfying, comforting meal with the addition of smoky bacon and sweet onion. It reflects the Polish love for hearty weekend breakfasts that keep you full for hours.
Chef's tips
Fry the bacon long enough to render some of the fat – it will add flavor to the onions and eggs. Don’t overcook the scrambled eggs; taking them off the heat while still slightly moist keeps them soft and creamy. If your bacon is very salty, season the eggs lightly at first and adjust at the end.
How to serve
Serve straight from the pan with fresh bread, toast or a crusty roll. A side of pickles, sliced tomatoes or a simple green salad makes the plate more balanced.
Ingredients
- eggs - 5 piece
- smoked bacon slices can be raw smoked or cooked smoked bacon - 80 g
- onion small - 1 piece
- butter - 1 tablespoon
- milk optional, for fluffier scrambled eggs - 2 tablespoons
- salt to taste
- pepper to taste
- chives optional, for sprinkling - 0.25 bunch
- bread for serving
Preparation
- Peel the onion and dice finely. Cut the bacon into strips or small rectangles.
- Heat the butter in a frying pan over medium heat. Add the bacon and fry for 3–4 minutes until some fat is rendered and the bacon is lightly browned.
- Add the onion to the bacon and fry together for 3–5 minutes over medium heat, stirring often, until the onion softens and turns slightly translucent but not brown.
- In a bowl, crack the eggs, add the milk (if using), a pinch of salt and pepper. Beat with a fork until the yolks and whites are combined.
- Reduce the heat under the pan to medium-low. Pour the egg mixture into the pan with the bacon and onion.
- Stir the scrambled eggs with a spatula or wooden spoon, gently pushing the eggs from the edges towards the center. Cook for 3–4 minutes until the eggs are set but still slightly moist. Remove the pan from the heat – the eggs will continue to cook a little.
- Taste and, if needed, season with more salt and pepper. Sprinkle with chopped chives.
- Serve immediately, preferably with slices of fresh bread or toast.
Storage
Jajecznicę najlepiej zjeść od razu po przygotowaniu. Jeśli zostanie, przechowuj w lodówce i podgrzej krótko na patelni z odrobiną masła.
