Breakfast Scramble
By Esther Boateng
Rustle up this scrumptious breakfast with a few simple ingredients. Scramble your eggs, bake your bacon, and grill or lightly fry your halloumi cheese. Mix in some cooked lentils or beans with grilled red peppers and your breakfast is ready. I like to use store bought grilled red peppers, or if I have time sauté half a red pepper with a knob of butter.
Serves 2
Breakfast Scramble
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
2
Ingredients
- 2 pre-cooked grilled red peppers or half a fresh red pepper, sautéed in butter (optional)
- 8 strips of smoked bacon, cooked
- 12 cup cooked lentils, preferably sprouted
- 1 package halloumi, diced
- 6 eggs, scrambled
- 1 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
-
1
tsp. Dr. Cowan’s Garden Organic Threefold Savory Powder
-
1
tsp. Dr. Cowan’s Garden Organic Root Medley Powder
-
1/4
tsp. Dr. Cowan’s Garden Organic Turmeric Root Powder
Directions
Chop red peppers if you are using them and set aside.
Arrange bacon on a sheet pan and place pan in a cold oven set at 350 degrees for approximately 30 minutes, or grill for 10-12 minutes or until cooked.
Heat the cooked lentils in a pan with a knob of butter until warm and set aside.
Chop the halloumi into smallish chunks and pat them dry with a paper towel to remove any excess liquid.
Place the halloumi in a well-seasoned cast iron or ceramic non-stick frying pan. Do not add any butter.
Sauté the halloumi using moderate heat until golden brown for a few minutes.
Keep stirring the halloumi to ensure it cooks without burning. Remove from heat when golden brown.
Remove the bacon from the oven or grill when cooked.
Cut or crumble the bacon into small bits.
Crack the eggs and pour them into a heated pan with butter and scramble for few minutes until cooked.
In a small bowl, add the peppers, halloumi, bacon, scrambled eggs, lentils, vegetable powders and seasoning, and stir. Serve immediately.