Hug&#h39;s Crispy Bacon and Scrambled Eggs
hugh's crispy bacon and scrambled eggs 
serves 2* 
 
4 large  fresh eggs
1   heaping tablespoon sour cream (or half & half)
2 tsp  water
1/2 tsp  table salt (to taste)
1/8 tsp  black pepper (to taste)
2 Tbsp  bacon drippings, for cooking
4   strips good quality bacon
 
combine ingredients for eggs, whisking together well with a wire whip. set 
aside. heat a seasoned black iron skillet over medium heat. add bacon 
strips and saute them over medium-low heat until fat is rendered and bacon 
is crisp. remove bacon to a rack or noncoated paper plate placed on a 
regular plate to drain. drain off all but 2 tablespoons bacon drippings 
from the frying pan. whisk your egg mixture again. add to frying pan with 
bacon drippings over medium-low heat. stir eggs occasionally with a large 
spoon, cooking until they are soft and fluffy and cooked. don't cook until 
dry, but also you don't want to serve them wet. nice to serve them on a 
warm plate. 
 
* double recipe for 4 people (except for the salt, pepper and bacon fat 
for cooking). 
 
nita holleman 
-- 
(ID: 10737) Mirror: rec.food.recipes: Wed, Sep 24, 2003


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