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Place the bacon slices in a large, cold skillet or frying pan. Cook over medium heat, turning occasionally, until crispy and golden brown, about 8 to 12 minutes. The cooking time will vary depending on the thickness of the bacon and your desired crispiness.

Once cooked, remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Carefully pour out all but 1 tablespoon of bacon grease from the skillet, reserving it for later use if desired, or discard.

While the bacon is draining, crack the eggs into a medium bowl. Add the whole milk (or half-and-half), salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, ensuring no streaks of egg white remain.

Return the skillet with the reserved bacon grease (or add 1 tablespoon of fresh butter if you discarded the grease) to medium-low heat. Add the unsalted butter and let it melt until foamy. Pour the whisked egg mixture into the skillet.

Let the eggs cook 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 of the pan, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still moist and creamy. Do not overcook.

Remove the skillet from the heat immediately to prevent further cooking. Garnish the scrambled eggs with minced fresh chives, if using. Serve the fluffy scrambled eggs hot alongside the crispy bacon.


Place the bacon slices in a large, cold skillet or frying pan. Cook over medium heat, turning occasionally, until crispy and golden brown, about 8 to 12 minutes. The cooking time will vary depending on the thickness of the bacon and your desired crispiness.

Once cooked, remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Carefully pour out all but 1 tablespoon of bacon grease from the skillet, reserving it for later use if desired, or discard.

While the bacon is draining, crack the eggs into a medium bowl. Add the whole milk (or half-and-half), salt, and black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, ensuring no streaks of egg white remain.

Return the skillet with the reserved bacon grease (or add 1 tablespoon of fresh butter if you discarded the grease) to medium-low heat. Add the unsalted butter and let it melt until foamy. Pour the whisked egg mixture into the skillet.

Let the eggs cook 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 of the pan, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still moist and creamy. Do not overcook.

Remove the skillet from the heat immediately to prevent further cooking. Garnish the scrambled eggs with minced fresh chives, if using. Serve the fluffy scrambled eggs hot alongside the crispy bacon.
