Scramble & Bacon Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This lets the bacon render and crisp evenly.

Season bacon

Pat the pork belly slices or thick-cut bacon dry with paper towels. In a small bowl combine the brown sugar, kosher salt, black pepper and smoked paprika. Sprinkle the mixture evenly over both sides of the bacon. If using pork belly slices, press the seasoning gently so it adheres.

Bake

Arrange the bacon in a single layer on the wire rack. Bake for 12–18 minutes, turning once at the halfway mark if needed, until the bacon reaches your desired crispness (12 minutes for slightly chewy, up to 18 minutes for crisp). Watch closely in the final minutes to avoid burning.

Glaze (optional) and rest

If using maple syrup, brush it on the bacon during the last 2 minutes of baking, then return to oven briefly to set the glaze. Remove the bacon to a plate lined with paper towel and let rest 2–3 minutes so it firms up.

Beat eggs

Crack the eggs into a medium bowl. Add the milk, salt and half of the black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 20–30 seconds). This step creates light, tender scrambled eggs.

Heat pan

Place a nonstick skillet (10–12 inch) over medium-low heat. Add the butter and let it melt and foam, but do not let it brown — this usually takes 1–2 minutes. The lower heat yields creamier eggs.

Cook eggs slowly

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to gently fold and push every 10–15 seconds. Scrape the bottom often to prevent sticking, keeping the heat low to avoid overcooking. Total cooking time should be 3–5 minutes depending on pan and heat.

Add cheese and finish

When the eggs are mostly set but still slightly moist, sprinkle the shredded cheddar over the eggs and fold it in. Remove the pan from heat while the eggs finish cooking in the residual heat — this preserves a creamy texture. Taste and adjust seasoning with remaining black pepper and additional salt if needed.

Divide the scrambled eggs between two plates (about 3 eggs worth per serving). Arrange 3–4 slices of the housemade bacon alongside the eggs. Garnish eggs with sliced chives or parsley and serve hot with optional hot sauce or ketchup on the side.

Estimated to serve two people. Leftover bacon can be refrigerated up to 4 days and reheated in a skillet or oven; leftover eggs are best eaten immediately.