Scrambled Eggs with Bacon

Heat a large pan over medium-high heat. Add the bacon slices and fry until crispy, about 5-7 minutes. Remove the bacon from the pan and set aside on a paper towel to drain excess fat.

While the bacon cooks, crack the eggs into a bowl. Add salt and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

Reduce the heat to medium. Add the butter to the same pan (or a clean one if preferred). Once melted, pour in the whisked eggs. Let them cook undisturbed for about 30 seconds, then gently push the cooked portions from the edges to the center, tilting the pan to let uncooked egg flow underneath. Continue this process until the eggs are mostly set but still moist, about 5-7 minutes.

Divide the scrambled eggs among four plates. Crumble the crispy bacon over the top and serve immediately.