Kendall’s Scramble Recipe

Cook bacon

Place a large skillet over medium heat. If using lean bacon, add 1 tsp neutral oil; otherwise no oil is necessary. Lay 4 bacon slices in a single layer. Cook, turning occasionally, until browned and crisp to your preference, about 6–10 minutes depending on thickness. Reduce heat if bacon is browning too quickly. Remove bacon to a paper towel–lined plate and keep warm. Reserve 1–2 tablespoons of bacon fat in the skillet for extra flavor (or wipe clean and proceed if you prefer).

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds.

Preheat pan

If you reserved bacon fat, return skillet with 1–2 tablespoons of the fat to low–medium heat. Otherwise, heat a nonstick skillet over medium–low and add 1 tablespoon unsalted butter. Allow butter to melt and begin to foam but not brown.

Cook scramble

Pour the beaten eggs into the warm skillet. Let eggs sit undisturbed for about 10–15 seconds until the edges just start to set. Using a silicone spatula, gently push the set edges toward the center, tilting the pan so uncooked egg flows to the edges. Continue gently stirring and folding every 5–10 seconds, keeping the heat low–medium to achieve soft curds. When eggs are mostly set but still slightly glossy and slightly undercooked (about 2–3 minutes total), remove the pan from heat — residual heat will finish them. Stir once more to combine and swallow up any remaining loose liquid.

Finish with butter (optional)

If desired for extra richness, stir in the remaining unsalted butter (if any) or a small knob and let it melt into the eggs.

Transfer the scrambled eggs to a plate. Arrange the cooked bacon slices alongside or on top, as preferred.

Serve with 2 tablespoons ketchup on the side or drizzled over the eggs. Sprinkle optional minced chives over the eggs for color and mild onion flavor.

Serve immediately while hot.