Rührei mit Speck - Scrambled Eggs with Bacon

Ingredients

• 4 large eggs
• 4 slices bacon
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons chives
• 2 tablespoons milk
• 2 slices toast

Instructions

1. 1

   In a medium bowl, crack the 4 large eggs and add 2 tablespoons of milk, 1 teaspoon of salt, and 1 teaspoon of pepper. Whisk until well combined and slightly frothy.

2. 2

   Chop 2 tablespoons of chives and set aside. This will be added to the scrambled eggs for flavor.

3. 3

   In a large skillet, cook 4 slices of bacon over medium heat for about 5-7 minutes, or until crispy. Turn occasionally to ensure even cooking.

4. 4

   Once the bacon is cooked, remove it from the skillet and place it on a paper towel to drain excess grease. Leave about 1 tablespoon of bacon fat in the skillet.

5. 5

   Reduce the heat to low and add 1 tablespoon of butter to the skillet with the bacon fat. Allow it to melt.

6. 6

   Pour the egg mixture into the skillet. Stir gently with a spatula, scraping the bottom of the pan. Continue cooking on low heat for about 3-5 minutes until the eggs are softly set but still creamy.

7. 7

   Once the eggs are almost done, add the chopped chives and stir to combine. Remove from heat when the eggs are still slightly runny, as they will continue to cook off the heat.

8. 8

   While the eggs are cooking, toast 2 slices of bread in a toaster until golden brown.

9. 9

   Serve the creamy scrambled eggs on the toasted bread, topping with the crispy bacon slices. Enjoy your Rührei mit Speck!