Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top if available. Lay the two bacon slices flat on the rack or directly on the foil, spacing them so they do not overlap. Spoon 2 tablespoons of water onto the foil (not on the bacon) — this helps keep the bacon from smoking and promotes even cooking. Bake for 12–18 minutes depending on thickness and desired crispness: check at 12 minutes, then every 2 minutes. When bacon is browned and crisped to your liking, remove the sheet from the oven and transfer bacon to a paper-towel-lined plate to drain. Keep oven on (or turn off) while you cook eggs.

Stovetop bacon (alternate)

Place a cold nonstick or cast-iron skillet over medium heat. Lay the bacon slices in a single layer without overlapping. Cook 4–6 minutes per side, flipping once, until browned and crisp. If the pan begins to smoke, lower heat. Transfer cooked bacon to a paper-towel-lined plate to drain.

Eggs & Scramble

Crack the 3 large eggs into a medium mixing bowl. Add 2 tablespoons milk (or almond milk), 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously until the mixture is uniform in color and slightly frothy, about 20–30 seconds. Whisking incorporates air for fluffier eggs.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam, but not brown.

Pour the beaten eggs into the skillet. Let them sit undisturbed for 10–15 seconds so the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center, tilting the pan so uncooked egg flows into the empty spaces. Continue pulling and folding every 10–15 seconds. Cook low and slow for tender curds — total cooking time ~2–3 minutes depending on heat.

When eggs are mostly set but still slightly glossy (slightly underdone), remove the pan from heat. The residual heat will finish cooking: this prevents overcooking and yields creamy scrambled eggs.

Taste and adjust seasoning if needed. Sprinkle optional 1 teaspoon sliced chives over the eggs and gently fold.

Assembly & Serve

If serving toast, while eggs cook, toast 2 slices gluten-free bread and spread 1 teaspoon butter. Or warm corn tortillas briefly in a dry skillet.

Divide the scrambled eggs onto a plate. Arrange the two bacon slices alongside the eggs. Serve immediately while eggs are warm and bacon is crisp.

Estimated plating: 3 eggs and two slices of bacon per serving. Leftover bacon can be stored refrigerated for up to 3 days.