Scrambled Eggs with Bacon

1. 1

   Cook the bacon until crisp.

   • Place the bacon slices in a cold, non-stick skillet in a single layer.
   • Cook over medium heat, turning occasionally, until the bacon is browned and crispy, about 8-10 minutes.
   • Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet and discard the rest.
   • Once cool enough to handle, crumble the bacon into bite-sized pieces.

   TIPStarting bacon in a cold pan helps render the fat slowly, resulting in crispier bacon.
2. 2

   Whisk the eggs.

   In a medium bowl, crack the eggs. Add the milk, salt, and black pepper. Whisk vigorously until the mixture is pale yellow and slightly frothy.

3. 3

   Scramble the eggs.

   • Heat the skillet with the reserved bacon fat over medium-low heat. Add the butter and let it melt.
   • Pour the whisked egg mixture into the skillet.
   • Let the eggs sit for about 30 seconds until the edges begin to set.
   • Using a spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking for 1-2 minutes until the eggs are mostly set but still slightly moist.

   TIPFor creamy scrambled eggs, use low heat and avoid stirring constantly. Gentle pushes are all you need.
4. 4

   Combine and serve.

   Remove the skillet from the heat. Fold in the crumbled bacon pieces. Garnish with fresh chives and serve immediately.

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