Streaky Bacon Breakfast

2 servings


  1. Slice the button mushrooms in halves. Trim and cut the asparagus stems. Cut tomatoes into halves with top sides cut out.
  2. Sauté mushrooms for 3 mins, followed by baby asparagus. Add 3 tablespoons of water and cook for another 3 mins. Season with salt and pepper.
  3. Heat frying pan, lay Kelly’s Streaky Bacon and cook till crispy. Turn Kelly’s Streaky Bacon occasionally for even cooking. Set aside.
  4. Add two tablespoons of oil, put in tomatoes and cook till a little charred. Set aside.
  5. Pour milk into eggs and whip lightly.
  6. In the pan, add a cube of butter. When melted, pour in the egg mixture and stir constantly till scrambled eggs are fully cooked.
  7. Push the scrambled eggs aside. Put baby asparagus, button mushrooms, tomatoes and Kelly’s Streaky Bacon to pan, and serve hot.

This recipe is suitable for:


  • 10 halves           Button Mushrooms
  • 7 stalks               Baby Asparagus
  • 2 halves              Tomatoes
  • 3 slices               Kelly’s Streaky Bacon
  • 2 nos                  Eggs
  • 50 ml                 Milk
  • 1 cube                Butter
  • 1 tbsp                 Cooking Oil
  • 3 tbsp                Water


  • 2 tbsp                Cooking Oil
  • A pinch              Salt
  • A pinch              Black pepper
  • 1 loaf                   Croissant*  (optional)

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