Bacon And Eggs Recipe

Cook the bacon

Place a large nonstick or cast-iron skillet over medium heat and arrange the bacon strips in a single layer without overlapping. Cook 4–6 minutes, then flip and cook another 3–5 minutes, adjusting time for desired crispness. Transfer cooked bacon to a paper-towel-lined plate to drain. Reserve about 1 tablespoon of bacon fat in the skillet; discard excess or save for another use.

Prepare eggs mixture

While the bacon cooks, crack the eggs into a medium bowl. Add the milk, 1/4 teaspoon salt (from total), and half the black pepper. Whisk until yolks and whites are combined and slightly frothy; this yields creamier scrambled eggs.

Scramble the eggs (soft scrambled method)

Reduce the skillet heat to low and add the butter to the reserved bacon fat, swirling until melted and foaming but not browned. Pour the egg mixture into the skillet. Let sit undisturbed for about 20–30 seconds until edges begin to set. Using a heatproof spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue to move the eggs every 10–15 seconds, allowing brief rests between stirs, until curds are mostly set but still slightly glossy (about 1.5–2 minutes). Remove from heat a few seconds before fully cooked; residual heat will finish them.

Finish and season

Taste and add remaining 3/4 teaspoon salt and the remaining black pepper as desired (or adjust to preference). Fold in half of the snipped chives if using. Break bacon into pieces or serve whole alongside the eggs.

Toast the bread slices while the eggs finish, or reheat briefly in the oven at 350°F (175°C) for 5 minutes. Butter toast if desired.

Plate two slices of toast, top with the soft scrambled eggs, arrange the bacon on the side, sprinkle remaining chives over eggs, and offer ketchup or hot sauce alongside.