Scrambled Eggs Recipe

Cook bacon

If using bacon: heat a medium nonstick or cast-iron skillet over medium. Arrange 3 bacon slices in a single layer. Cook 3–4 minutes per side until crisped to preference, turning once. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm. Reserve about 1 tablespoon of bacon fat in the pan (discard extra) and reduce heat to low for eggs.

Cook sausage

If using breakfast sausage links: heat the skillet over medium, add 2 links, and cook 8–10 minutes, turning frequently, until browned and cooked through (internal temperature 160°F / 71°C). Transfer to plate and keep warm. Remove sausages from pan and wipe out excess fat, leaving about 1 tablespoon of fat in the pan; reduce heat to low for eggs.

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully blended and slightly frothy (about 20–30 seconds).

Place the skillet with reserved 1 tablespoon fat (or add 1 tablespoon unsalted butter if pan is dry) over low heat. Melt butter gently—do not let it brown—so the pan is warm but not hot (pan temperature should be low; test by moving the pan and feeling gentle heat).

Pour the whisked eggs into the warm skillet. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set.

Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue moving across the pan every 5–10 seconds. Keep the heat low — the eggs should never sizzle vigorously. Total cooking time should be 2–3 minutes for soft, creamy eggs; cook an extra 30–60 seconds for firmer eggs.

If using cheese: when the eggs are mostly set but still slightly wet, sprinkle 1/4 cup shredded cheddar over them and gently fold it in so it melts into the curds.

Remove the pan from heat just before eggs reach the final firmness you want; residual heat will finish cooking. Taste and adjust seasoning if needed.

Slice or crumble the cooked bacon (or slice the sausage links) and place alongside or on top of the scrambled eggs.

If serving toast: toast 2 slices bread, butter with 1 teaspoon butter, and serve with the eggs and meat. Garnish eggs with 1 tablespoon chopped fresh chives if desired.

Divide onto plates and serve immediately while hot.