🍳🥓 Scrambled Eggs & Bacon Breakfast

🥣 Ingredients (Serves 2–3)

For the Bacon

• 6–8 strips bacon

For the Scrambled Eggs

• 6 large eggs

• ¼ cup milk or heavy cream

• 1 tablespoon butter

• Salt and black pepper to taste

• Optional: ½ cup shredded cheddar cheese

• Optional garnish: chopped parsley or chives

For the Toast

• 4 slices bread

• Butter for spreading

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👩‍🍳 Instructions

1️⃣ Cook the Bacon

1. Place bacon in a cold skillet in a single layer.

2. Turn heat to medium.

3. Cook 8–12 minutes, turning occasionally, until crispy.

4. Transfer to paper towels to drain.

5. Carefully remove most of the grease (leave about 1 teaspoon if you want extra flavor for eggs).

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2️⃣ Make the Scrambled Eggs (Soft & Fluffy)

1. In a bowl, whisk eggs, milk, salt, and pepper until fully combined.

2. Melt butter in a nonstick skillet over medium-low heat.

3. Pour in eggs.

4. Let sit for a few seconds, then gently stir with a spatula.

5. Slowly push eggs from edges toward center as they cook.

6. When mostly set but still slightly creamy, remove from heat (they’ll finish cooking from residual heat).

7. Stir in cheese if using.

⏱ Cook time: 4–6 minutes
🔥 Low heat = creamy eggs. High heat = dry eggs.

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3️⃣ Toast

• Toast bread until golden.

• Butter while warm.

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🍽️ To Serve

Plate scrambled eggs with bacon on the side and toast.
Optional: serve with ketchup, hot sauce, or fresh fruit.

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⭐ Pro Tips

• For ultra-creamy eggs: stir constantly over low heat.

• For diner-style eggs: cook slightly firmer and fluff with a fork.

• Add a splash of bacon grease to eggs for extra flavor.

If you’d like, I can also show you:

• Gordon Ramsay–style creamy scrambled eggs

• Southern-style scrambled eggs

• Breakfast for a crowd version 😊