Copenhagen Breakfast

Smoked Bacon and Sausages with Scrambled Egg

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Everything here can be cooked in the same pan, which will incorporate the lightly smoked flavour from the bacon and sausages into the scrambled eggs. The bread can also be lightly toasted in the pan too.


  • 4–6 rashers of traditional bacon, thinly sliced
  • 10–15 smoked mini sausages
  • 4 organic eggs


Put the bacon in a large frying pan and cook over medium heat for 5–8 minutes on each side until it starts to sizzle. Move to one side of the pan, add the sausages and cook, turning occasionally, for 5–8 minutes until they start to colour. Remove from pan, reserving 2 tbsp bacon fat in the pan.