Recipe: Race Day Scrambled Eggs & Bacon

Today is the annual Chicago Marathon: booyah?! I'm not running (no chance), but I do want to celebrate the occasion by sitting in my chair and watching people run - for a little while, at least.

You know how runners like to carb-load the night before the race to gain/store energy? Well, for watching, I recommend a fat/protein load. Let's get to it!

Mmm, just what the cardiologist ordered

Race Day Scrambled Eggs & Bacon
Serves 4

INGREDIENTS

• 1/2 pound bacon, cut into small pieces
• 8 eggs
• 1 cup half & half
• 1 Tbs butter
• salt & pepper

INSTRUCTIONS

1. For the bacon, it's best to begin with a frozen slab of bacon. Thaw slightly in the microwave (defrost setting, ~2 minutes) and then cut into 1/4" planks. This is way easier to do when frozen. If you're starting from thawed bacon, cut into 1/4" pieces. If your knife is not ninja-sharp, this will be an epic pain in the ass.
2. Over medium-high heat, cook bacon in a large nonstick skillet until brown and crispy
3. While the bacon is cooking, crack the eggs into a bowl, add half & half, and whisk whisk whisk it up
4. When bacon is complete, remove from the pan with a slotted spoon and put onto a plate lined with paper towels (this will mop-up some of that bacon grease). Dump the bacon grease into the sink. Leave some grease in the bottom of the pan - just the amount that doesn't pout out.
5. Return the skillet to the cooktop, add butter, and allow to melt. When butter has melted and stopped foaming, pour the eggs into the pan. Begin stirring - allow those curds to form on the bottom. Oh yeah.
6. When the eggs have mostly set, add the bacon and cook together. Add a little salt & pepper for flavor. Cook until the eggs are set, but not too tight.
7. Done - eat 'em up.

NOTES:

• Seems like a lot of half & half, are you sure? >> Yes. Half & half is better than milk. My scrambled eggs are the best because I use the right dairy. Yours can be good too if you just do what I say.