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 and 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 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 omelets. I also added 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. 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.