Bread & Breakfast

Scrambled eggs with bacon and corn on open-faced sandwiches. Sprinkled with cheese too.

Scrambled eggs with bacon and corn on open-faced sandwiches. Sprinkled with cheese too. | casaveneracion.com

When I am asked what my favorite breakfast is, I have a difficult time answering. The truth is, I rarely eat breakfast. It’s unusual to see me up before noon because I do my writing at night. So, unless we agree to define breakfast as the first meal of the day irrespective of whether it was eaten before noon or not, then, I’d have to say that my favorite breakfast is coffee. Two cups of coffee.

But, on those rare occasions when I am up hours and hours before noon, what do I like my first meal of the day to be? Not pancakes, definitely, although Sam loves Belgian waffles and Alex loves pancakes and French toast. But if were just me having breakfast, I’d choose eggs. I love eggs.

Sometime last week, I was up earlier than usual. I started cooking lunch but the meat would need hours to simmer so I thought I’d make breakfast for Speedy and myself while we waited for what was surely going to be a late lunch. I checked the freezer and the fridge and decided to use whatever bits and pieces there were left. There was a little bacon, an ear of corn and eggs. And scallions. I used them all.

So as not to be redundant, you might want to check out the post on how to cook the perfect scrambled eggs. And you can see the post about fried shallots too.

Scrambled eggs with bacon and corn on open-faced sandwiches. Sprinkled with cheese too.

Scrambled eggs with bacon and corn on open-faced sandwiches. Sprinkled with cheese too.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 2
Author: Connie Veneracion
Ingredients
  • 1/3 cup chopped bacon
  • 1/3 cup shredded cooked corn
  • 3 to 4 eggs lightly beaten with 3 to 4 tbsps. of milk and some salt and pepper
  • 2 to 3 tablespoons fried shallots
  • 2 tablespoons sliced scallions
  • 4 slices bread toasted
  • grated cheese to ganish
Instructions
  1. Heat a frying pan and add the chopped bacon. Over medium-high heat, cook until the bacon bits are nicely browned and fat has been rendered and coats the bottom of the pan.
  2. Add the corn to the bacon; cook until the corn is heated through.
  3. Turn down the heat to low. Pour in the egg-milk mixture. Cook slowly, stirring, until partially set.
  4. Add the fried shallots. Continue cooking, stirring all the while, until the eggs are fully set but still wet.

  5. Off the fire, stir in the scallions.
  6. Divide the scrambled eggs among the four toasted bread. Top with grated cheese and serve.

Scrambled eggs with bacon and corn on open-faced sandwiches. Sprinkled with cheese too.

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