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Crispy Bacon and Scrambled Eggs
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- #7205
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 large fresh eggs
1 tablespoon sour cream or half & half
2 teaspoons water
1/2 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)
2 tablespoons bacon drippings, for cooking
4 slices good quality bacon
directions
Combine ingredients for eggs, whisking together with a wire whip. Set aside.
Heat a seasoned black iron skillet over medium heat. Add bacon strips and saute them over medium-low heat until fat is rendered and bacon is crisp. Remove bacon to a rack or non-coated paper plate placed on a regular plate to drain.
Drain off all but 2 tablespoons bacon drippings from the frying pan. Whisk your egg mixture again. Add to frying pan with bacon drippings over medium-low heat. Stir eggs occasionally with a large spoon, cooking until they are soft and fluffy and cooked.
Don't cook until dry, but also you don't want to serve them wet. Nice to serve them on a warm plate.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 20, 2013
I had never tried using sour cream in scrambled eggs before, so I thought I would give it whirl. The eggs tasted really good. I did have a bit of a challenge using my black skillet to cook the eggs, so my second batch I used my non stick skillet and they turned out...not so ugly.