An Extra-Soft, Slow-Cooked Scramble and Crisp, Oven-Cooked Bacon

These perfect creamy eggs, lovely on their own or company-ready when mixed with tomatoes and basil or
smoked salmon. The bacon is more than a side and is really a star in its own right. This ingenious, in-the-oven Southern cooking technique delivers diner style crispness without the splattery mess. The brown sugar “candies” the bacon, making it even more decadent. Using the oven adds a few minutes to the cooking time, but cleanup is a cinch.

Serves 2

INGREDIENTS

• 5 large eggs
• Salt and freshly ground pepper
• 1½ tablespoons butter

FOR CRISP, OVEN-COOKED BACON:

• Thickly sliced bacon (2 or 3 slices per person)
• Brown sugar, for sprinkling (optional)

INSTRUCTIONS

1. In a medium bowl, whisk eggs with a pinch each of salt and pepper.
2. In a large skillet, melt the butter over moderate heat, tilting to coat the skillet. Turn the heat down to low.
3. Add the eggs and cook, stirring frequently but gently with a wooden spoon, until the eggs turn creamy and pale yellow, about 10 minutes. (Keep the heat as low as it can go without turning off the flame. The egg mixture should get a little lumpy, but it shouldn’t stick to the bottom; if it does, keep stirring with one hand but remove the skillet from the stovetop with the other to let it cool a few moments before returning it to the heat.)
4. Continue to cook, breaking up any lumps with the wooden spoon, until soft curds form, as much as 5 to 10 minutes longer (they should still be moist).
5. Remove from the heat before the eggs look completely done, since they’ll keep cooking for a bit afterward. Continue to stir until cooked through.
6. Transfer to plates and serve right away.

FOR CRISP, OVEN-COOKED BACON:

1. Preheat the oven to 400°F.
2. Line a large, rimmed baking sheet with foil (for easy cleanup), then place a rack over it and lay the bacon on top. For a sweet and savory twist, sprinkle the bacon lightly with brown sugar before baking.
3. Cook the bacon in the oven for 20 to 25 minutes, or until crispy. (Thinner bacon may take a little less time.) Let cool slightly before serving.

VARIATIONS

WITH TOMATO AND BASIL:

• ½ cup diced tomato
• 1 tablespoon chopped fresh basil
• Once the eggs have started to form soft curds, stir in the tomato and
  basil. Serve.

WITH SMOKED SALMON:

• A few slices of smoked salmon, diced
• 1 tablespoon cream cheese
• 1 tablespoon chopped fresh chives
• Once the eggs have started to form soft curds, stir in the smoked salmon and cream cheese. Garnish the eggs with fresh chives and serve.