peach, zucchini & bacon scramble

i’m on a serious peach kick these days. they are sooo juicy and ripe here in oregon at the moment! i’m trying to incorporate them in any meal that i can, and this peach, zucchini, basil and bacon breakfast scramble may be my favorite creation yet.

peach zucchini + bacon scramble | kitsch+camera

i am one of those weirdos that really likes jam on eggs. i have the biggest sweet tooth in the morning (ok, all day long) and i’m always looking for a way to sweeten up my breakfasts. adding peaches to my eggs seemed natural. but my goodness–juicy, ripe peaches gently cooked in bacon fat and stirred into eggs? WOAH.


this combo is delicious, fresh and perfect for late summer when peaches, zucchini and basil are flourishing. this breakfast will come together in minutes, but tastes super decadent i promise!

peach zucchini + bacon scramble | kitsch+camera

ps. like this new bowl? got it at the schoolhouse electric dock sale. i swoon over every thing that they make.      peach zucchini + bacon scramble | kitsch+camera



  • 2 eggs
  • 3 slices of bacon
  • 1/2 zucchini
  • 1/2 peach
  • 1/2 avocado
  • 1/2 tsp oregano
  • fresh basil


  1. add bacon to skillet over high heat. cook 2 to 3 minutes on each side, then transfer to a paper towel.
  2. thinly slice zucchini and avocado. dice the peaches. in a small bowl, whisk eggs with oregano.
  3. add zucchini to the skillet, and saute 1 to 2 minutes in bacon fat. add peach to the pan, then egg, stirring to scramble for 2 minutes. remove from heat, and stir in basil and avocado. transfer to a plate and serve warm, alongside bacon.

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