Kid-friendly: Scrambled eggs with cheese and bacon

Ingredients:

• 4 slices bacon (about 110 g)
• 1 tbsp unsalted butter
• 4 slices of whole grain bread, 1 cm thick.
• 4 large eggs
• 4 tbsp. l. grated parmesan

Preparation:

1. Heat a large nonstick skillet over medium-high heat. Cook the bacon until crisp, about 5 minutes. Remove from the heat and transfer the bacon to paper towels to drain. Once cool enough to handle, crumble it.
2. Add butter to the hot skillet to melt with the rendered bacon fat; set aside.
3. Using 6 cm cookie cutters of various shapes (star, flower, heart), cut a hole in the center of each slice of bread. Brush the slices and cut-out crumbs with the fat from the pan and transfer them to a plate.
4. Toast 2 slices of bread and 2 slices of bread in a skillet over medium heat until golden brown on one side, about 1 minute. Crack an egg into each hole and sprinkle each slice with 1 tablespoon of Parmesan cheese; cook for 2 minutes. Flip the slices and bread, season with salt and pepper, and cook for 2 minutes if you prefer a runny yolk, or a little longer until set. Repeat with the remaining slices of bread, bread, eggs, and Parmesan cheese.
5. Transfer each egg to a plate and sprinkle with crumbled bacon. Serve with toasted bread crumbs for dipping.