Savory Scrambled Eggs with Crispy Bacon
Savory Scrambled Eggs with Crispy Bacon
Ingredients
For the Crispy Bacon
- 12 bacon, thick-cut slices
For the Savory Scrambled Eggs
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Place the thick-cut bacon slices in a large cold skillet. Cook over medium heat, flipping occasionally, until the bacon is crispy and golden brown. This typically takes about 8 minutes.
⏱️ 8 min
- 2
Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess fat. Reserve 1 tablespoon of the rendered bacon fat in the skillet, discarding the rest.
⏱️ 1 min
- 3
In a medium bowl, whisk together the large eggs, whole milk, salt, and freshly ground black pepper until just combined and slightly frothy. Be careful not to over-whisk.
⏱️ 1 min
- 4
Add the unsalted butter to the skillet with the reserved bacon fat (if using). Heat over medium-low heat until the butter is melted and shimmering.
⏱️ 1 min
- 5
Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges begin to set. Gently push the cooked eggs from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still slightly moist and creamy. This should take approximately 3 minutes.
⏱️ 3 min
- 6
Remove the skillet from the heat and stir in the finely chopped fresh chives. The residual heat will finish cooking the eggs to perfection.
⏱️ 1 min
- 7
Divide the savory scrambled eggs among 4 plates and serve immediately with the crispy bacon on the side.
Kitchen Tools
Nutrition Facts (per serving)
Savory Scrambled Eggs with Crispy Bacon
Ingredients
For the Crispy Bacon
- 12 bacon, thick-cut slices
For the Savory Scrambled Eggs
- 8 large eggs
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Place the thick-cut bacon slices in a large cold skillet. Cook over medium heat, flipping occasionally, until the bacon is crispy and golden brown. This typically takes about 8 minutes.
⏱️ 8 min - 2
Remove the cooked bacon from the skillet and place it on a plate lined with paper towels to drain excess fat. Reserve 1 tablespoon of the rendered bacon fat in the skillet, discarding the rest.
⏱️ 1 min - 3
In a medium bowl, whisk together the large eggs, whole milk, salt, and freshly ground black pepper until just combined and slightly frothy. Be careful not to over-whisk.
⏱️ 1 min - 4
Add the unsalted butter to the skillet with the reserved bacon fat (if using). Heat over medium-low heat until the butter is melted and shimmering.
⏱️ 1 min - 5
Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges begin to set. Gently push the cooked eggs from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are mostly set but still slightly moist and creamy. This should take approximately 3 minutes.
⏱️ 3 min - 6
Remove the skillet from the heat and stir in the finely chopped fresh chives. The residual heat will finish cooking the eggs to perfection.
⏱️ 1 min - 7
Divide the savory scrambled eggs among 4 plates and serve immediately with the crispy bacon on the side.