This is more of a tip than a recipe since I’m not much of a cook, but I do like eggs and I’ve recently rediscovered how much I like bacon. For at least ten years I was convinced I hated it and now I eat it several times a week. Eggs are a part of my breakfast at least four days out of a week, and I’ve gotten pretty good at fixing them.
One easy way is to put bacon into my eggs. It’s nice when I want something hot but don’t want to mess with a lot of ingredients, and it could also be useful for people who don’t have a lot of things on hand or don’t have much space in their kitchen.
First, cut up your bacon. You can cut it however you want, but I’ve found it’s a lot easier to separate it before you put it into a pan. If it’s all stuck together going in, it’ll be a mess coming out.
Next, get your eggs. I use three strips of bacon and two eggs for this, but depending on how many people you’re feeding and how hungry they are that can easily be adjusted.
When you’re done scrambling your eggs, put them off to the side and cook your bacon. Because the pieces are small it’s easy to burn it this way, so keep an eye on it. When it’s ready, put your eggs in.
It’ll bubble up because of the bacon fat, and you might want to push it around with a spatula or even flip part or all of it over so it cooks all the way through and so the bacon distributes more evenly.
When you’re done, you will have cooked bacon and eggs in one pan faster than you could have separately, without any extra ingredients. Enjoy!