Two Eggs Scrambled Recipe

DRINKS

1. 1

   Set up a large heavy skillet over medium heat and gather all ingredients. Have a plate ready for cooked items and a paper towel nearby for draining fat.

2. 2

   Cook the bacon

   Place bacon slices in the skillet without crowding. Cook 4–6 minutes, turning once, until crisp and browned. Remove to a plate lined with paper towels and reserve 1–2 tablespoons of rendered bacon fat in the skillet.

3. 3

   Cook the potatoes

   Add olive oil to the skillet if needed. Add home-fried potatoes in a single layer and cook 8–10 minutes, turning occasionally until golden and crisp. Season with a pinch of salt and pepper to taste as they cook.

4. 4

   Prepare scrambled eggs

   Beat eggs with a pinch of salt and pepper until just combined. In a separate small pan, melt butter over medium-low heat. Pour in the eggs and gently stir with a spatula, lifting and folding as they begin to set, until creamy and still slightly soft.

5. 5

   Finish the eggs with cheese

   When eggs are nearly set, remove from heat and fold in shaved Parmigiano Reggiano so it begins to melt into the curds. Season with additional pepper to taste.

6. 6

   Toast the bread

   Toast bread slices to your preferred doneness. If desired, spread a thin layer of butter on the hot toast.

7. 7

   Plate and finish

   Arrange potatoes on plates, top with the scrambled eggs, add the crispy bacon on the side, and finish with a light sprinkle of extra shaved Parmigiano Reggiano. Serve with buttered toast on the side.