6 strips of bacon
4 Tbsp heavy cream
1 tsp garlic salt
1 tsp chili powder
crushed red pepper to taste
1 bunch of fresh cilantro
1/2 C shredded jack or cheddar cheese
1 Tbsp butter
- Cut bacon strips in half with kitchen shears, giving you 12 small strips of bacon.
- Heat a small skillet over medium.
- Once skillet has heated, place bacon strips in pan.
- Once bacon strips begin to bubble and brown, flip with a fork.
- Cook until bacon strips are brown on both sides, then transfer to a paper towel to drain.
- While bacon strips are cooking, add eggs to a small bowl.
- Add heavy cream, garlic salt, chili powder, and crushed red pepper to eggs and whisk all ingredients together with a fork.
- Using a sharp knife, chop cilantro until you have about 1/4 of a C. Add this to eggs and whisk again with fork.
- Heat a larger skillet over medium.
- Once skillet has heated, add butter and melt.
- Once butter has melted, add egg mixture to skillet.
- After eggs begin to harden, stir with a rubber spatula. Continue to stir with a spatula until eggs have reached a desirable consistency.
- Immediately add cheese and fold in with a rubber spatula. Continue to fold until all cheese is melted.
- Transfer eggs and bacon to plates and serve immediately. This recipe makes 2 servings. Enjoy!
- The secret to good eggs and good bacon is to cook them both low and slow. Too often I see people cook bacon or eggs in 5 minutes and I think to myself that this cannot be producing good results. Keep the heat on medium for both and resist the urge to crank it past 6 on your dial.
- Heavy cream is what helps the eggs stay fluffy and moist. It's a crucial ingredient.
- Awesome boyfriend and I love cilantro in our eggs, but I understand that some people aren't as fond of this ingredient. You can skip if entirely if you want, but I highly recommend you try it at least once!
- Another trick to perfect bacon and eggs is to start with a hot pan. Give the pan at least 2-3 minutes to heat up before you add any ingredients.
- If you want really crispy bacon, make sure that it is cooking in it's own grease (see picture below). I always move bacon to the edges of the pan where the grease tends to cool for a better cook.
|Bacon of choice. I also love the maple variety.|
|Try to lay your bacon so pieces aren't sticking. This may require that|
you cook two batches.
|Once I get a little grease pooled in the pan, I move the bacon to the side.|
This allows for an even cook on both sides.
|Give the bacon a couple of minutes to drain and cool.|
|These are my go-to ingredients for eggs, but feel free to experiment|
with what suites your tastes.
|Cilantro is the secret weapon. And a good whisk. Make sure to beat|
those eggs, beat them again, and then beat them some more. This will
help them stay fluffy.
|Butter should be completely liquid before you add eggs to the pan.|
|Keep stirring eggs while they harden. This will keep you from getting|
|I prefer shredded cheese because it melts quickly and evenly. Don't|
add cheese until eggs are almost done cooking.