Fluffy Scrambled Eggs with House-Cured Bacon and Tare
Fluffy Scrambled Eggs with House-Cured Bacon and Tare
Ingredients
For the Bacon
- 1 pound thick-cut bacon, house-cured, or high-quality thick-cut bacon
- 1/4 cup smoky maple glaze
For the Scrambled Eggs
- 8 large eggs
- 2 tablespoons butter
For Assembly and Garnish
- 2 cups Japanese rice, cooked according to package directions
- 1/2 cup chicken tare, house-made or high-quality store-bought
- 1/4 cup ikura, (salmon roe)
- 2 tablespoons fresh chives, finely chopped
- 4 teaspoons butter chili crisp, house-made or high-quality store-bought
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
⏱️ 5 min•🌡️ 375
- 2
Place the thick-cut bacon on the wire rack. Brush generously with the smoky maple glaze, ensuring both sides are coated.
⏱️ 2 min
- 3
Bake the bacon for 15-20 minutes, or until it is cooked through and caramelized to your desired crispness. Keep an eye on it to prevent burning. Once done, remove from the oven and set aside.
⏱️ 18 min•🌡️ 375
- 4
While the bacon bakes, prepare the scrambled eggs. Crack the large eggs into a bowl and whisk lightly until just combined. Do not overwhisk.
⏱️ 2 min
- 5
Heat a non-stick pan over medium-low heat. Add the butter and allow it to melt completely.
⏱️ 1 min
- 6
Pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds until the edges just begin to set. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, gently folding and stirring, until the eggs are just set, fluffy, and moist. Do not overcook.
⏱️ 5 min
- 7
To assemble, divide the hot cooked Japanese rice evenly among four serving bowls.
⏱️ 1 min
- 8
Pour a generous amount of the chicken tare over the rice in each bowl.
⏱️ 1 min
- 9
Spoon the fluffy scrambled eggs on top of the tare-covered rice in each bowl.
⏱️ 1 min
- 10
Using tongs, transfer the cooked and glazed bacon to a cutting board. Slice the bacon into thick, bite-sized pieces.
⏱️ 2 min
- 11
Arrange the sliced bacon pieces on top of the scrambled eggs in each bowl.
⏱️ 1 min
- 12
Add a spoonful of ikura (salmon roe) to each bowl, placing it next to the bacon and eggs.
⏱️ 1 min
- 13
Sprinkle the finely chopped fresh chives over the entire dish in each bowl.
⏱️ 1 min
- 14
Finish each bowl with a dollop of butter chili crisp.
⏱️ 1 min
- 15
Serve immediately and enjoy, mixing all the components together for the best flavor experience.
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Scrambled Eggs with House-Cured Bacon and Tare
For the Bacon
- 1 pound thick-cut bacon, house-cured, or high-quality thick-cut bacon
- 1/4 cup smoky maple glaze
For the Scrambled Eggs
- 8 large eggs
- 2 tablespoons butter
For Assembly and Garnish
- 2 cups Japanese rice, cooked according to package directions
- 1/2 cup chicken tare, house-made or high-quality store-bought
- 1/4 cup ikura, (salmon roe)
- 2 tablespoons fresh chives, finely chopped
- 4 teaspoons butter chili crisp, house-made or high-quality store-bought
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
⏱️ 5 min•🌡️ 375 - 2
Place the thick-cut bacon on the wire rack. Brush generously with the smoky maple glaze, ensuring both sides are coated.
⏱️ 2 min - 3
Bake the bacon for 15-20 minutes, or until it is cooked through and caramelized to your desired crispness. Keep an eye on it to prevent burning. Once done, remove from the oven and set aside.
⏱️ 18 min•🌡️ 375 - 4
While the bacon bakes, prepare the scrambled eggs. Crack the large eggs into a bowl and whisk lightly until just combined. Do not overwhisk.
⏱️ 2 min - 5
Heat a non-stick pan over medium-low heat. Add the butter and allow it to melt completely.
⏱️ 1 min - 6
Pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds until the edges just begin to set. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, gently folding and stirring, until the eggs are just set, fluffy, and moist. Do not overcook.
⏱️ 5 min - 7
To assemble, divide the hot cooked Japanese rice evenly among four serving bowls.
⏱️ 1 min - 8
Pour a generous amount of the chicken tare over the rice in each bowl.
⏱️ 1 min - 9
Spoon the fluffy scrambled eggs on top of the tare-covered rice in each bowl.
⏱️ 1 min - 10
Using tongs, transfer the cooked and glazed bacon to a cutting board. Slice the bacon into thick, bite-sized pieces.
⏱️ 2 min - 11
Arrange the sliced bacon pieces on top of the scrambled eggs in each bowl.
⏱️ 1 min - 12
Add a spoonful of ikura (salmon roe) to each bowl, placing it next to the bacon and eggs.
⏱️ 1 min - 13
Sprinkle the finely chopped fresh chives over the entire dish in each bowl.
⏱️ 1 min - 14
Finish each bowl with a dollop of butter chili crisp.
⏱️ 1 min - 15
Serve immediately and enjoy, mixing all the components together for the best flavor experience.