Scrambled Eggs with Bacon

The difficulty in preparing scrambled eggs is to keep a perfect mixture of egg yolks and whites, which must be creamy and without knots. This is achieved by following the advice below: Crack the eggs into a large enough bowl, season with pepper and salt and beat lightly with a fork, as if to make an omelet. In a frying pan appropriate to the amount of eggs, not too large, melt 10g of butter each egg. Pour the egg mixture and heat gently at low temperature. Stir constantly with a wooden spatula. The safest way to achieve this slow heating is in a water bath. When the eggs have reached the correct cooking point, i.e. they have become a loose cream, remove the frying pan from the fire and finally stir a small buttery nut into the mixture for each egg.

The eggs are served in casseroles, small crust patties, in small pots or simply in vegetable bowls with a garnish.

Preparation of breakfast bacon: Remove any pork rind from the bacon. Cut into small cubes. Blanch them for 5 minutes in bubbling boiling water, then drain. Fry them lightly in a butternut in the frying pan provided for the egg dish. Remove and keep warm on a heated plate. Cook the egg dish as indicated above. Finally, add the bacon cubes repeatedly to the eggs

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