Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Breakfast, Brunch, Comfort Food, Eggs, Father's Day, Kid Friendly, Main Courses, Mother's Day, The Lazy Way To Cook, Weekend Fun
Yields or Serves:
Tags: American Classics, Bacon, Breakfast, Brunch, Cheddar Cheese, Classical Haute Cuisine, Comfort Food, Eggs, Freshly Ground Pepper, Green Onions, Half & Half, Kid Friednly, Kosher Salt, Main Courses, Olive Oil, Organic Eggs, Saute Pans, Silver Dish, The Lazy Way To Cook, Victoria Hart Glavin, Weekend Fun
Saturday Morning Scramble
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish, but you can serve them in any dish you feel 
like. Hey, you could even eat them out of the pan if you like. 
INGREDIENTS
4 Strips Good Quality Bacon
2 Green Onions
6 Large Organic Eggs
5 Tablespoons Half & Half
2 Ounces Finely Grated Cheddar Cheese
3 Tablespoons Olive Oil
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Rough chop the bacon and green onions and place in a small sauté pan. Cook over a medium heat for 3 minutes. In a small mixing bowl, combine the eggs and half & half with a whisk or a fork. In a separate large sauté pan add the olive oil and heat over a medium low heat for 1 minute. Pour the eggs into the pan and slowly stir with a heat resistant spatula. Add the bacon and green onions. Keep stirring. Sprinkle with the salt and pepper. Keep stirring. Sprinkle in the grated cheese. As soon as the curds begin to form turn the heat up to high. Instead of stirring now fold the eggs over themselves. As soon as there is no more liquid remove from the heat and serve immediately. You don’t want them to look too done in the pan as they will continue to cook on the plate. Serves 4
