Basic Scrambled Eggs and Bacon

Some people prefer “soft” eggs, where the mixture is still somewhat moist, and others may prefer “well-done” eggs, lightly browned but still fluffy.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 4 slices bacon
  • 2 tsp. butter
  • 3 large eggs
  • Dash heavy cream
  • Salt, to taste
  • Freshly ground black pepper


  • Cut the bacon strips in half. Heat a small nonstick skillet over medium-high heat. Add the bacon strips in a single layer and cook until starting to brown on the underside, about 3 minutes. Flip the slices and cook until crispy, about 2 minutes. Transfer the bacon to a plate lined with paper towels to drain.
  • Melt the butter in a medium-sized nonstick skillet over medium heat. Whisk the eggs and cream in a bowl and season to taste with salt and pepper. Pour the egg mixture into the skillet and cook to desired doneness, stirring occasionally. Equally divide the eggs and bacon onto 2 warm plates and serve immediately.