The Sunny Side Up ScrambleJump to Recipe
The idea for this Sunny Side Up Scramble came to me on a tired weekday morning when I wanted the best of all things breakfast: Omelette, sunny-side up eggs, and scramble! So, I figured I would try to mash them all together!
Good news! It totally works. This single skillet is kind of magical in that it cooks quickly and you can use almost any leftover veggie or meat in it as well!
My favorite version of this scramble has some sweet peppers, a little jalapeno, some fresh garlic, and a strip of bacon, but I’ve also made vegetarian versions of it over the weeks with mushrooms and even a Tex-Mex version with a little leftover taco filling!
Cooking the eggs is a little tricky because you want the whites to cook through, but you still want some runny yolk action (or at least I do)!
This is my new go-to egg breakfast though and if you’re in a breakfast rut, it’s worth a shot!
This is a fun twist on classic eggs breakfasts. It’s half omelet, half scramble, and half sunny-side up egg! And yes, that adds up to 150% because it’s that good!
- Chop bacon and add it to a small omelette skillet (nonstick) over medium heat.
- Once bacon has rendered out most of the fat and started to turn crispy on the edges (5-6 minutes) add sliced sweet peppers and garlic. Cook for a minute until veggies soften.
- Make sure the ingredients are distributed evenly in the skillet and crack in two eggs. Cook eggs for 2-3 minutes until the whites in the eggs are mostly set.
- Add Parmesan cheese to the eggs and cover the skillet with a lid or plate that fits. Turn off heat. Let skillet sit for 1 minute.
- Remove plate or lid. The eggs are done if the whites are set, the edges are crispy and the yolks are still soft. If they are undercooked, return the lid and let cook for another 30 seconds.
- Slide the eggs out onto a plate and serve garnished with chives and toast.
Sunny Side Up Scramble
You can use almost any vegetable for these. I would just raid your fridge and use what you have.
My favorite version was with tiny sweet peppers, half a jalapeno, and some sliced garlic.
Optionally, I used a slice of bacon to give some fat to the skillet and also because bacon is wonderful.
If you don’t want to use bacon, you’ll need to add a little olive oil to the skillet to cook the veggies.
Once my bacon was getting crispy, I added my vegetables and cooked for another few minutes over medium-low heat.
Now for the fun part: Crack in two eggs!
Try not to break the yolks but do move around the egg whites a bit with a spatula so they flow evenly over the skillet.
Let the eggs cook for a few minutes until the egg whites are mostly set.
Now for the secret ingredient: Grated Parmesan! This really makes the dish in my opinion!
Once you add the parmesan, cover the skillet with a plate or lid and turn off the heat. Let the eggs sit for about a minute (maybe 90 seconds) and that will steam the eggs, melting the cheese, and setting the eggs completely without flipping them!
Also, you get these delicious crispy edges where the parmesan touches the skillet.
Serve this Sunny Side Up Scramble with toast and some berries and you are in for a great fast breakfast!