Ingredients
Scale
- 4 slices thick-cut hardwood smoked bacon
- 4 large pasture-raised eggs
- 1/4 cup shredded sharp cheddar cheese
- 1/2 medium avocado, sliced
- 1 tablespoon heavy cream (optional for fluffiness)
- Salt and freshly cracked black pepper to taste
- Fresh chives for garnish
Instructions
- Start by cracking your eggs into a small mixing bowl. Add the heavy cream if you prefer a fluffier texture, along with a pinch of salt and black pepper. Whisk vigorously until the yolks and whites are fully combined and bubbles start to form on the surface. Set the bowl aside. Slice your avocado into thin wedges and chop the chives finely so they are ready for the final assembly.
- Place a large non-stick skillet over medium heat. Lay the bacon slices flat in the pan, ensuring they do not overlap. Cook the bacon for about 4 to 5 minutes per side, or until it reaches your desired level of crispiness. Once done, remove the bacon slices and place them on a paper towel-lined plate to drain. Leave about one tablespoon of the rendered bacon fat in the skillet; this is the “liquid gold” that adds incredible flavor to the eggs.
- Reduce the heat to medium-low. Pour the whisked egg mixture into the skillet with the remaining bacon fat. Let the eggs sit for about 20 seconds until the edges start to set. Using a silicone spatula, gently push the cooked portions toward the center while tilting the pan to let the raw egg flow to the edges. When the eggs are mostly set but still slightly moist, sprinkle the shredded cheddar cheese over the top and fold gently until the cheese melts.
- Divide the cheesy scrambled eggs between two plates. Place two strips of crispy bacon alongside the eggs on each plate. Arrange the avocado slices neatly on the side to add a dose of healthy fats. Garnish the entire dish with fresh chives and an extra crack of black pepper. Serve immediately while hot for the best texture and flavor profile.
- Cook Time: 20 minutes