BLT Scrambled Eggs

Created by Jenn's Food Journey

- Serves 2 -


6 slices of bacon, chopped

8 eggs

1-2 Tablespoons heavy cream

1/8 teaspoon garlic salt

1/8 teaspoon pepper

dash of cayenne pepper

1 cup cherry tomatoes, quartered

6-8 large fresh basil leaves, chopped


In a non-stick skillet, cook the bacon until crisp; about 5-10 minutes.  Remove with slotted spoon and allow to drain on a paper towel.  Remove all but 1 tablespoon of the bacon grease.

In a large bowl, whisk together the eggs, cream, garlic salt, pepper, and cayenne until light and foamy.  Put the skillet with the grease in it over medium high heat for 1 minute.  Pour the eggs straight into the middle of the pan, which will force the grease to the edges, where you want it.  Stir slowly with a rubber or silicone spatula.  As soon as curds (big soft lumps) of eggs begin to form, drop the heat down to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.  As soon as no more liquidous egg is running around the pan, add the tomatoes and bacon and fold into eggs.  Cook for 1 minute.  Remove from heat and fold in basil.  Serve warm and enjoy!