Bacon, 2 strips per person, preferably South African style bacon
Chicken Eggs, 3 per person
Ripe banana, sliced length wise, 1/2 per person
2 tsp milk per 3 chicken eggs
2 tsp of butter per 3 chicken eggs, 1 TBSP butter per 1/2 banana.
Salt
Small pinch of sugar
Directions:
Bacon
Line a cookie sheet with foil. Place bacon on foil flat with some space between the strips of bacon. Place cookie sheet on middle rack of oven, close the oven door, set heat to 400°F and set timer for 20 minutes.
Eggs
Note: Choose a non-stick pan according to the number of eggs being cooked. 3 eggs = small pan; 6 eggs = medium pan; 9+ eggs = large pan.
Heat a pan over medium heat and add butter. Meanwhile...
In a large enough bowl, add your eggs, a tiny pinch of salt for every 3 eggs, and your milk. Whisk until the whites have mixed well with the yolks. You shouldn't see clumps of egg whites.
Add egg mixture to a pan and turn up heat to medium-high. Wait about 10 seconds before scrapping the bottom of the pan with a non-metal, flat-tipped spatula - scrape up, move over scrape down, do this for entire bottom of pan. Repeat every 10 seconds until halfway done. Then, scrape every 5 seconds until no more flowing liquid and flip eggs every 5 seconds right until the reach a soft stage. Turn off heat and remove from burner. Your goal is a soft, but firm texture with no brown or rubbery eggs.
Banananana
Using a medium-sized pan, set heat to medium-high. Add butter when pan is cold. Sprinkle flat side of banana with a tiny, tiny bit of sugar. When butter is melted and has a slight sizzle, add bananas flat side down. Smoosh top to be flat. Flip when bottom is golden brown. Cook until golden brown. Flip again if necessary to get a good color. Season with a very tiny bit of salt.
Serve all cooked ingredients together. You could add some grilled slices of tomatoes if you want.
Grilled tomatoes
Season tomato with salt and pepper, drizzle with olive oil. Cook over medium-high heat for about 4-5 minutes each side.
BakoMan80 karma
Ingredients:
Bacon, 2 strips per person, preferably South African style bacon
Chicken Eggs, 3 per person
Ripe banana, sliced length wise, 1/2 per person
2 tsp milk per 3 chicken eggs
2 tsp of butter per 3 chicken eggs, 1 TBSP butter per 1/2 banana.
Salt
Small pinch of sugar
Directions:
Bacon
Line a cookie sheet with foil. Place bacon on foil flat with some space between the strips of bacon. Place cookie sheet on middle rack of oven, close the oven door, set heat to 400°F and set timer for 20 minutes.
Eggs
Note: Choose a non-stick pan according to the number of eggs being cooked. 3 eggs = small pan; 6 eggs = medium pan; 9+ eggs = large pan.
Heat a pan over medium heat and add butter. Meanwhile...
In a large enough bowl, add your eggs, a tiny pinch of salt for every 3 eggs, and your milk. Whisk until the whites have mixed well with the yolks. You shouldn't see clumps of egg whites.
Add egg mixture to a pan and turn up heat to medium-high. Wait about 10 seconds before scrapping the bottom of the pan with a non-metal, flat-tipped spatula - scrape up, move over scrape down, do this for entire bottom of pan. Repeat every 10 seconds until halfway done. Then, scrape every 5 seconds until no more flowing liquid and flip eggs every 5 seconds right until the reach a soft stage. Turn off heat and remove from burner. Your goal is a soft, but firm texture with no brown or rubbery eggs.
Banananana
Using a medium-sized pan, set heat to medium-high. Add butter when pan is cold. Sprinkle flat side of banana with a tiny, tiny bit of sugar. When butter is melted and has a slight sizzle, add bananas flat side down. Smoosh top to be flat. Flip when bottom is golden brown. Cook until golden brown. Flip again if necessary to get a good color. Season with a very tiny bit of salt.
Serve all cooked ingredients together. You could add some grilled slices of tomatoes if you want.
Grilled tomatoes
Season tomato with salt and pepper, drizzle with olive oil. Cook over medium-high heat for about 4-5 minutes each side.
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