INGREDIENTS
- 2-3 eggs
- 5 or so slices of bacon
- Butter
- Green Onion (aka scallion)
- Sour cream
EQUIPMENT
- Large pan
- Small mixing bowl
- Knife
- Fork
- Cutting Board
- Spoon
- Paper Towel
- Plates
Recipe
- Heat pan on medium-low to medium heat.
- As pan warms, slice green onions. Separating whites from greens.
- Toss in bacon to cook.
- Once bacon is cooked, take out to dry on paper towel lined plate.
- Drain out bacon grease into a random safe container, but leave just a bit in the pan for some flavor (you can leave it all but just be ready for a super greasy breakfast if you do)
- Toss in a tablespoon of butter to melt into pan (same heat)
- Throw in scallion whites until fragrant.
- Crack eggs into small mixing bowl and whisk with a fork. (An actual whisk can make your eggs super airy)
- Pour in eggs and get to scrambling with the same fork.
- A figure-eight motion is always good here if you’re not sure. Take some a couple short breaks during this.
- As eggs start to come together and pan still hot, take off heat and keep scrambling.
- When eggs are getting to point you’d like, drop a spoon of sour cream. This will help stop the eggs from overcooking and add some creaminess.
- Stir in bacon.
- Plate up and garnish with greens of scallion.
- Salt and pepper after cooking the eggs, not during.