Saturday Morning Scramble

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. 



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



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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