Sharp Cheddar Scramble on PB Toast

*This recipe is served at Sunny’s Modern Diner as ‘Chicks on a Raft’

*Serves 2

4 slices double-smoked bacon, chopped

4 green onions, chopped

1 cup shredded sharp cheddar

4 large eggs, beaten

2-3 tbsp peanut butter

2 slices bread, toasted

Coarsely ground black pepper

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Heat a nonstick skillet over medium-high heat, add the bacon, and cook for 3-5 minutes, until crispy. Add the green onions and cook for a minute. Add the cheddar and eggs and cook for 2-4 minutes, until softly scrambled. Generously spread the peanut butter on both slices of toast.

Place a slice of peanut-buttered toast on each plate. Put the egg scramble on top and sprinkle with pepper.

This recipe is from The Okanagan Table: The Art of Everyday Home Cooking cookbook by Chef Rod Butters.