Name: Bacon and soft-scrambled egg toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 oz bacon; 1 large egg; 5 large egg whites; 1 slice sourdough bread; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

464 calories

Protein: 36g; 31% of calories
Carbs: 41g; 36% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 5 min

Place the bacon in a cold 12-inch nonstick skillet. Turn the heat to medium and cook for 4 to 5 minutes, flipping once halfway, until the bacon is crispy. Remove the bacon to a paper towel-lined plate. Carefully pour off all but a thin film of bacon fat from the pan.
While the bacon cooks, whisk the whole egg, egg whites, salt, and pepper in a small bowl. Toast the sourdough bread in a toaster for 2 minutes until golden brown. Done when 160°F in the thickest part.
Return the skillet to medium-low heat. Pour in the egg mixture. Cook for 2 minutes, folding the edges gently toward the center, until the eggs are just set and still look glossy. Done when set but still glossy, 160°F.
Fold the scrambled eggs into a shape that fits the toast and place them on top of the sourdough. Top with the crispy bacon and serve immediately.

Nutrition

Ingredients

Instructions

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