Scrambled Eggs with Bacon

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Scrambled Eggs with Bacon

There nothing better then a simple scrambled eggs and bacon breakfast!


  • 8 large fresh eggs
  • 3 tablespoons cream
  • 1 tablespoon water
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper (to taste)
  • 3 tablespoons Bacon Drippings, for cooking
  • 8-10 strips good quality Bacon
  • Fresh herbs, chives or parsley


  1. In a large bowl add eggs and whisk together. Add cream, water, salt and pepper and whisk again until all ingredients are combined well. Set aside

  2. In a large cast iron pan set to a medium heat. Add bacon and sauté until fat is rendered and bacon is crisp. Remove and place on a paper towel on plate. Take out the bacon fat and put in a bowl.

  3. Using a paper towel wipe down pan or use a clean non-stick pan. Set to a medium/low heat and start by adding 3 tablespoons of bacon fat.

  4. Using your whisk add eggs to the pan. Reduce pan to low and using a wooden spoon stir eggs occasionally until eggs are soft and fluffy. You don’t want them to dry out so take off the heat while they are still a little runny. (they will continue to cook).

  5. Take the bacon and cut in half. Add 2 slices to the bottom of the plate, add eggs in a neat area then top with more bacon.

  6. You can decorate the plate with smaller pieces of bacon and garnish with fresh herbs you have handy.

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