Start by dicing the bacon and then throwing it into a frying pan to crisp up. Remove and set aside on a paper towel to drain. Depending on how much fat is leftover, you may want to remove some of it because this is what you’ll be cooking your eggs in (you can thank me later). Whisk together your eggs with some milk or cream, salt and pepper and cook in the bacon fat. The key to extra soft and fluffy eggs is not to cook them too quickly and constant stirring. Once they are almost done, sprinkle in some shredded cheese and add the bacon back to the pan. Continue to stir so that everything gets incorporated and the cheese begins to melt. Transfer to a serving dish and garnish with a little parsley (I only had the dried variety on had, but go for the gold if you have fresh herbs in your kitchen).
This post has been brought to you by leaving work early on a beautiful summer day, Leinenkugel’s Summer Shandy (I highly recommend it), and the letter “h.”
the eggs look pretty darn good!