Scrambled Eggs, Tomato, Bacon Recipe
Make Scrambled Eggs, Tomato, Bacon Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs & Seasoning
Tomato
Bacon
Method
Bacon
Cook bacon
Place a large skillet over medium heat. Add the bacon slices in a single layer (do not overcrowd); if the pan is very lean add 1 tsp neutral oil. Cook bacon, turning occasionally, about 3–4 minutes per side for medium crispness. Adjust time to your preferred doneness. Transfer cooked bacon to a plate lined with paper towel to drain; keep the bacon fat in the skillet for cooking the tomato and eggs.
When cool enough to handle, roughly chop or tear bacon into bite-size pieces for serving or leave whole for plating.
Tomato
Prepare tomato
While bacon cooks or rests, slice the tomato into 1/2-inch thick rounds or dice if you prefer mixed in. Drizzle slices or diced tomato with 1 tsp olive oil and season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper.
If you like warmed tomato, after removing bacon, place tomato slices cut-side down in the hot bacon fat and sear 30–45 seconds until just warmed and slightly caramelized; flip briefly and remove. Alternatively serve raw at room temperature.
Eggs & Seasoning
Beat eggs
Crack 4 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 20–30 seconds).
Cook scrambled eggs
Wipe out the skillet if it has excessive burned bits, but keep a little bacon fat (about 1 tsp) for flavor. Return skillet to low–medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browned, pour in the beaten eggs. Let the eggs sit undisturbed for about 10–15 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue gently pushing and folding every 10–15 seconds until the eggs are mostly set but still moist and slightly glossy—about 2–3 minutes total. Remove from heat while a little underdone; carryover heat will finish them. Taste and adjust seasoning if needed.
Fold in chopped bacon pieces if you want the bacon mixed through the eggs, or reserve bacon for plating on top.
Garnish with chopped fresh chives, if using.