Believe me I know, chives and green onions seems like an over-kill, doesn’t it? I’m here to tell you it isn’t. Chives are delicate and add pretty color to the eggs, while the onion “kick” comes from the chopped white part of a green onion.
This recipe makes the perfect amount of scrambled eggs in the mornings for Hubby, Kiddo and I. If you are cooking for more, the recipe is easy to increase. There is nothing worse than having left-over scrambled eggs. Unlike other “left overs”, there isn’t a whole lot you can do with them. I suppose you could save them, warm them in the microwave and use for Breakfast Burritos. Maybe it’s just me, but I think eggs in a microwave have a rubbery texture – uck! And warming them in a pan will only dry them out. Again, uck! That’s just my opinion.
The key to these eggs is the bacon. It needs to be thick sliced, and smokey-flavored. My favorite is Apple Wood Smoked Bacon. And you’ll want to scramble the eggs is a little bacon dripping – hence “dirty”. (For “dirty” fried eggs, be sure to check out my Country Corned Beef Hash & “Dirty” Fried Eggs). Now you could fry up an extra few slices of bacon to use in the scrambled eggs. However, I like cooking the bacon separately for the eggs. It helps to season the pan, spreading out all that bacon-y goodness. Besides, by cooking the bacon specifically for the eggs, you could serve sausage or ham steaks as a side rather than more bacon. Hubby doesn’t require breakfast meat as part of his breakfast fix, but I do. Kiddo, the bacon king, would have bacon with every meal. As for me – I like it all, although I am more partial to country sausage (another yummy meat to add to scrambled eggs). The beauty of scrambled eggs is that you can cook for one or a hundred and one (although that would take an enormous amount of eggs, not to mention a really big skillet).
Dirty Scrambled Eggs with Chives and Green Onions
2 Strips Thick Cut Apple Smoked Bacon
8 to 10 Eggs
1 Tablespoon (approximately) fresh Chives, chopped
1/2 Tablespoon (approximately) Green Onion, white part only, chopped
Salt & Pepper to taste
Stack strips of bacon to create one strip. Cut lengthwise, then cut into pieces. Crumble into a large non-stick pan over medium heat. Cook bacon bits, stirring around in the pan, until almost crisp.
Remove from heat and allow bacon to finish cooking in the residual heat of the pan and drippings. Carefully pour off all but about 1 tablespoon of bacon drippings, just enough to lightly coat the pan.
In a large bowl, whisk eggs until well beaten. Add chives, green onion (whites only) and season with salt and pepper. (When salting the eggs, keep in mind that the bacon bits and dripping will also add salt to the eggs, so use a light hand. You can always add more salt at the table if necessary).
Return skillet to heat and warm over medium-low heat. Pour egg mixture over bacon bits and allow to set slightly. When the eggs begin to firm, use a wooden spatula to break up eggs and “scramble”. Continue to allow eggs to “set” then “scramble” until almost cooked through.
Remove from heat, and finish scrambling eggs in the pan until light, fluffy.
Serve with your favorite sides and enjoy.
Notice the whole blueberries in the jam on the English Muffins? I’ve “discovered” a new love when it comes to awesome jams – Stonewall Kitchen’s Wild Maine Blueberry Jam. Oh my stars, the jam is unbelievably good – like homemade jam without all the work. (And, no I am not a spokesperson for Stonewall Kitchen in any way. I just know what I like and like to share stuff that is good). Below is a link if you’d like to check it out:
Welcome to Rosemarie's Kitchen 