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
- 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.