Kids - Eggs & Bacon Recipe

Eggs & Bacon

1. 1

   Prepare ingredients

   Remove eggs and bacon from the refrigerator. Crack the eggs into a small bowl, add the milk and a pinch of the salt and pepper, and beat lightly until combined. If using cheese, grate or crumble it and set aside. Finely chop chives or parsley if using. Have toast or mini pancakes ready to warm.

2. 2

   Cook the bacon

   Heat a medium nonstick or cast-iron skillet over medium heat. Add the bacon strips in a single layer (no overlap). Cook 3–4 minutes per side for thin bacon, 5–7 minutes per side for thicker slices, or until them reach a golden-brown, slightly crisp texture children prefer. Flip once. Transfer cooked bacon to a plate lined with paper towel to drain. Keep skillet with bacon fat on low heat for a minute; if there is an excessive amount of fat, carefully spoon off all but about 1 teaspoon (or wipe out and add 1 tsp vegetable oil if you prefer a less greasy pan).

3. 3

   Make the scrambled eggs

   Wipe the skillet if needed and return to low–medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Pour in the beaten eggs. Let the eggs sit undisturbed for 10–15 seconds until edges begin to set. With a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding every 10–15 seconds until eggs are mostly set but still slightly glossy — about 1–2 minutes total. Stir in the grated cheddar now if using, allowing it to melt into the eggs. Season with the remaining pinch of salt and pepper to taste.

4. 4

   Serve

   Place scrambled eggs on a child-sized plate alongside 2 bacon strips and warmed toast or mini pancakes. Sprinkle chopped chives or parsley over the eggs if using and cut the bacon into bite-sized pieces for easier eating. Let cool a minute then serve warm. Discard or refrigerate leftovers promptly.