Better than a Restaurant Bacon and Eggs

Some things are so mundane that I don't think there is enough information out there about how to make them delicious.  Bacon and eggs are one of those items.  It is just assumed that somewhere along the way we all receive this knowledge through osmosis or watching one of our loved ones do it so many times.  I'm here to tell you that not all bacon and eggs are created equal.  I like my bacon crispy and my eggs fluffy and flavorful.  Over time I have mastered the skill of creating a perfect weekend morning breakfast and I'm going to share these secrets with you all here and now.

Looks good, right?

Ingredients

6 strips of bacon

4 eggs

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

Directions

1. Cut bacon strips in half with kitchen shears, giving you 12 small strips of bacon.  
2. Heat a small skillet over medium.  
3. Once skillet has heated, place bacon strips in pan.  
4. Once bacon strips begin to bubble and brown, flip with a fork.  
5. Cook until bacon strips are brown on both sides, then transfer to a paper towel to drain.  
6. While bacon strips are cooking, add eggs to a small bowl.  
7. Add heavy cream, garlic salt, chili powder, and crushed red pepper to eggs and whisk all ingredients together with a fork.  
8. Using a sharp knife, chop cilantro until you have about 1/4 of a C.  Add this to eggs and whisk again with fork.  
9. Heat a larger skillet over medium.  
10. Once skillet has heated, add butter and melt.  
11. Once butter has melted, add egg mixture to skillet.  
12. After eggs begin to harden, stir with a rubber spatula.  Continue to stir with a spatula until eggs have reached a desirable consistency.  
13. Immediately add cheese and fold in with a rubber spatula.  Continue to fold until all cheese is melted.  
14. Transfer eggs and bacon to plates and serve immediately.  This recipe makes 2 servings.  Enjoy!

Notes:

• 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
crunchy bits.  

I prefer shredded cheese because it melts quickly and evenly.  Don't
add cheese until eggs are almost done cooking.