Herb scrambled eggs

Start the weekend in style with this hearty breakfast!

Ingredients (serves 2)
* 3 rashers rindless bacon, halved crossways
* 4 free-range eggs, at room temperature
* 1/4 cup pouring cream
* 25g butter, chopped
* 1 tablespoon dill, chopped
* 1 tablespoon flat-leaf parsley leaves, chopped
* 2 bagels, split, toasted, buttered, to serve


Method
1. Heat a medium (20cm base), non-stick frying pan over medium heat until hot. Add bacon. Cook for 1 to 2 minutes each side or until crisp. Remove to plate. Wipe pan clean. Reheat over medium heat.
2. Whisk eggs and cream together (don't add salt) for 2 minutes or until well combined. Stand for a couple minutes to let foam settle.
3. Add butter to hot frying pan. Swirl to coat. As last of butter melts, add egg mixture. Cook for 1 minute or until just setting.
4. Using a spatula or a flat-edged wooden spoon, push set eggs toward centre of pan, tilting pan to allow uncooked egg to run over base. Sprinkle dill and parsley over eggs. Cook for 1 minute or until eggs form creamy curds. Remove from heat. Spoon eggs onto bagels. Top with bacon and bagel tops. Season with pepper. Serve.

Source
Super Food Ideas - Page 51
Recipe by Janelle Bloom