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Ingredients
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Main ingredients
Garnish & optional
Method
Cook bacon
- 1
Pan-fry bacon
Place a large skillet over medium heat. Add the 6 strips of thick-cut bacon in a single layer. Cook, flipping occasionally, until browned and crisp to your preference, about 8–10 minutes. Use tongs to transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard any excess fat.
- 2
Once cooled slightly, chop or crumble the bacon into bite-sized pieces (or leave strips whole if you prefer). Set aside.
Prepare eggs
- 3
Whisk eggs
Crack 8 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk briskly until the mixture is homogenous and slightly frothy, about 20–30 seconds.
- 4
Heat pan and add butter
Return the skillet with the reserved 1 tablespoon bacon fat to medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The pan should be warm but not hot—aim for gentle sizzle when you add the eggs.
- 5
Cook eggs
Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10–15 seconds until edges begin to set. With a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this folding motion every 10–20 seconds until the eggs are mostly set but still slightly creamy, about 2–3 minutes total for soft-scrambled texture. For firmer eggs, continue 1–2 minutes longer.
- 6
Add bacon and cheese
When the eggs are almost done but still slightly moist, evenly sprinkle the chopped/crumbled bacon and 1 cup shredded sharp cheddar cheese over the eggs. Gently fold once or twice to incorporate, then remove the skillet from heat. The residual heat will melt the cheese without overcooking the eggs, about 30–60 seconds.
Finish & serve
- 7
Taste and adjust seasoning as needed. Spoon the eggs onto warm plates or buttered toast if desired. Sprinkle 1 tablespoon chopped fresh chives on top and add hot sauce to taste, if using.
- 8
Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days; gently reheat in a skillet over low heat to preserve texture.