The new year is upon us, and soon we will have 365 exciting new days to look forward to, resolutions to keep and a fresh start full of infinite possibilities.
As often happens after a New Year’s Eve celebration, you awake late in the morning to a mad hungry crowd. Growing up, my mother left me in charge of preparing the bacon and eggs for brunch. I was raised on a potato farm and working cattle ranch. My Grandmother on my Father’s side (Louise) would cook and serve meals for the large crowd of farm and ranch hands on a regular basis. Breakfast, of course, was always the most important meal of the day—especially a big hearty one for a large crew. Louise taught me early on how to make perfect scrambled eggs—bright yellow, moist, fluffy and delicious—and bacon cooked to crisp perfection, not greasy at all.
The recipe and method were going to share with you is foolproof, and some preparation can be done ahead of time to make this fabulous brunch staple even easier. If desired, you can place the bacon on the pan and cover in the refrigerator as well as crack and scramble your eggs in a bowl the afternoon before.
Perfect Bacon and Eggs
1 pound of bacon
1 dozen large eggs
Dash of salt
Dash of black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
Preheat oven to 425 degrees (F). Place slices of bacon on wire racks on cookie sheets and bake for 9-12 minutes depending upon how crispy you like your bacon and how thick of a cut that you use. The wire racks allow the grease to drip down and away from your bacon and the baking ensures that every slice and every bite is cooked even and thoroughly.
For Scrambled Eggs
Turn your burner top on high and let the burner heat up if you are using an electric range. Brush a cold skillet lightly with olive oil. Place skillet on the burner and warm the oil then rub butter in the bottom and on the sides of the skillet to coat lightly. While the skillet is warming, crack eggs in a bowl and add salt and pepper. Beat until scrambled and fluffy by hand with a wire whisk (note: this step can be done the night before). If you have cracked and seasoned your eggs the night before then take a whisk and give them a quick whip for freshness.
Pour eggs in to hot pan and turn the burner off (yes, that’s right, we said turn the burner off—between the heat of the pan and the cooling down of the burner you will have enough heat to cook your eggs thoroughly).
With a flat spatula continue to push and stir eggs around in the pan as they cook. This constant movement is the secret to keeping your eggs fluffy. When your eggs are about 3/4 of the way cooked (they will look semi-solid and glossy) remove the skillet from the heat entirely. Give your eggs one more toss around and let them sit and rest for about 3 minutes. They will continue to cook as they rest, making them moist and delicious instead of dry and chalky.
TIP: If you should desire to add cheese or other mix-ins, pull these items out if the refrigerator in advance so they can be room temperature. Add the desired additions at about the half way point, continue to stir until eggs are about 3/4 of the way cooked and follow the same steps for finishing as above.
Image via Simply Breakfast