This is one of my favorite ways to eat eggs. It’s quick, easy and delicious and my 6 year old asks for them constantly if that tells you anything, I can’t even remember the last time I made regular scrambled eggs. I know I call them my Sunday Eggs but I make them pretty much anytime that we have bacon in the house. My son’s favorite breakfasts are these eggs, smoothies or banana bread and out of all 3 these are the fastest and most filling and I know that if I send him off to school with these and a nice piece of fruit in his belly he probably won’t be hungry until lunch and that my friends is a fest in itself.
- 6 Eggs, I used Free Range & Organic & from the local farmer’s market whenever I can
- 4 Strips of Bacon, I use thick cut pepper bacon and cut them with kitchen shears into small pieces.
- 1 Tbl Chives, Fresh or Dried, chopped
- 1-2 Tbl Sour Cream
- Salt & Pepper to taste
- Hot Sauce, I like Tapatio or Sriracha (Optional)
Fry the bacon in a medium frying pan over medium high heat until crispy and drain off excess grease. Scramble the eggs with and whisk or fork in a small mixing bowl and add them to the drained frying pan with the bacon and stir until eggs are almost cooked, be careful not to over cook them. Add the sour cream and mix in evenly the very last minute, season to taste and serve right away. We like to have these on a slice of buttered toast or with just a piece of toast and jam. This recipe serves about 3 people but you can add as many eggs and slices of bacon as you like to make as much as you want, or even cut it down to 2 eggs and 1 slice of bacon for yourself.