Fluffy Scrambled Eggs on Toast with Bacon

Ingredients

• 4 large eggs
• 2 tbsp heavy cream
• ¼ cup bacon bits (or cooked bacon, crumbled)
• 2 slices bread (white, wheat, or sourdough)
• 1 tbsp fresh chives (or parsley), chopped
• 2 tbsp butter (divided for toast and eggs)

Instructions

1. 1

   Heat a non-stick skillet over medium. Butter and toast the bread slices until golden, about 3 minutes per side.

2. 2

   Whisk eggs with cream and a pinch of salt and pepper in a bowl until combined but not overbeaten.

3. 3

   Melt remaining butter in the skillet over medium-low. Pour in the egg mixture and stir gently with a rubber spatula every 10 seconds.

4. 4

   Cook until the eggs look creamy and just-set, with soft curds visible—they'll continue setting off the heat, about 4 minutes total.

5. 5

   Remove from heat. Fold in bacon bits and half the chives. Taste and adjust salt and pepper.

6. 6

   Pile eggs onto toasted bread. Garnish with remaining chives. Serve immediately.

Tools you’ll need

• non-stick skillet or butter-seasoned cast iron, 10-inch
• small mixing bowl
• rubber spatula or wooden spoon
• whisk

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