Scrambled Egg and Bacon

Fabulous breakfast! The scrambled egg was made with two eggs, a pinch of salt, plus a quarter cup of whole milk, cooked slowly in a melted knob of salted butter. I used a small pan for that. Stirred about four or five times until ready.

The smoked bacon strips (two) were cooked slowly in an omelette pan in their own fat. Cooked until crispy at the edges.

Three quartered mushrooms were cooked slowly in the small amount  of bacon fat remaining, until they browned.

Served in this case with a squirt of American mustard and a dusting of black pepper.

Excellent served with buttered toast or slices of potato scone.