Rosemary & Thyme Scrambled Eggs with Hickory Bacon for Two

Ingredients:

Protein

6 Slices Wright Brand Hickory Thick Cut Bacon (Real Wood Smoked)

3 Large Eggs

Vegetables

1 Small Sweet Vidalia Onion (small dice cut)

1 Tbs Olive Oil

1 tsp Minced Garlic

1 Pinch Kosher Salt

Dairy

2 Tbs Milk (2% or heavier)

½ Cup Finely Shredded Cheddar Cheese - Tillamook Mild Cheddar

Seasonings for Eggs

1 Sprig Fresh Rosemary (Chopped small)

¼ tsp Dried Thyme

2 Pinches Kosher Salt

1 Pinch Fresh Ground Melody Peppercorn

Equipment

Bacon:

Baking Sheet

Parchment Paper

Tongs

Eggs:

Medium Mixing Bowl

Whisk

Non-Stick Skillet

Silicon Spatula

Directions:

Pre-heat your oven to 400 degrees for perfect bacon. While the oven is coming up to temperature, place Parchment Paper on the baking sheet. It is ok if the paper overlaps the edge of the pan as it will keep the grease contained for easier clean up. Avoid over-crowding your baking sheet by laying your strips of bacon so that they do not touch each other. Once the oven reaches 400, put the bacon in and set your timer for 20 minutes. This will produce bacon that has some flexibility to it and is chewy; it is not too crisp and not too limp. You can always adjust the time if you prefer its doneness differently, longer for crisp bacon that snaps and less time if you like it folding over a fork from its own weight.

(Remember that the bacon in this recipe is a thick cut. Set your timer for 15 minutes if you are using a thinner bacon.)

You can start preparing the eggs while the oven is coming up to temperature. I like to shred my own cheese when possible. The store bought shredded cheeses usually have corn starch or a similar ingredient to help keep the cheese from clumping. Unfortunately, that means that ingredient will also affect the outcome of your recipe to some degree.

Shred your cheddar cheese and set it aside.

Wash your Rosemary and pull the leaves from their stems. Give the Rosemary a rough chop and set it aside.

Crack your eggs into the medium bowl and whisk them together. Add 1 - 2 pinches of Kosher Salt, fresh ground pepper, and whisk in your milk to combine. Incorporate in your Rosemary.

Rub the Thyme between your fingers to crush it as you sprinkle it into the egg mixture. Whisk the egg mixture once more and set it aside to rest.

Cut your sweet onion into small dice sized pieces. Pour the olive oil into the non-stick skillet and place it on medium heat. Once the oil starts to shimmer (usually in a couple of minutes), it is ready for you to add your diced onions. You should hear them sizzle when they hit the pan. Add 1 pinch of Kosher Salt to the onions as they are cooking. You want to occasionally stir them so they do not burn. As they start turning translucent, add your minced garlic to the pan and stir it into the onions. You are looking for the onions to begin browning slightly over the course of a few minutes.

Sweet Vidalia onions just before adding the minced garlic

Your onions should be ready for the egg mixture now. Turn your temperature to medium low and pour the eggs into the pan. Give the pan a gentle shimmy to let the onions mix a little with the eggs. Then wait for the edges of the egg mixture to start to solidify. Add the shredded cheese by sprinkling it atop the wet part of the egg mixture. Give the pan another gentle shimmy so that the cheese sinks into the egg mixture.

Egg mixture ready to be folded for scrambled eggs

Give the eggs about 30 seconds to a minute and use your Silicon Spatula starting from the outside edge to lift and fold the eggs on top of themselves towards the opposite side of the pan. The remaining wet mixture will roll over into the cleared space on the skillet. Repeat this process all the way around the pan for about a minute. Remove the pan from the heat, the eggs should finish cooking from the residual heat still in the pan. You want the eggs to be moist when finished but not oozing wet liquid.

Pull your bacon from the oven when it is finished.You can use your tongs to plate the bacon directly.If you choose to have less grease, then have a prepared plate covered with a paper towel ready to receive the bacon to absorb the grease.

These eggs and bacon were tasty as is, but of course Chad can turn almost anything into a taco / burrito.

Rosemary and Thyme Scrambled Eggs with Hickory Smoked Bacon for Two

Rosemary & Thyme Scrambled Eggs with Hickory Bacon for Two