Ingredients
Equipment
Method
- Chop the prepared uncooked bacon into small pieces. Grate and measure the cheddar. Have a medium bowl, whisk or fork, and spatula ready beside the stove.
- Put the chopped bacon in a large skillet over medium heat. Cook, moving the pieces as needed, until cooked through and crisp at the edges. Leave the rendered bacon fat in the pan.
- While the bacon cooks, whisk the eggs in the bowl until the yolks and whites are blended, with no long streaks of clear white. Do not add cream or a replacement liquid.
- When the bacon is crisp, pour in the beaten eggs and add the measured cheddar at the same time. Stir and scrape across the skillet as curds form. Lower the heat if the edges brown before the middle sets. Cook until no free liquid egg remains and the cheese is melted.
- Taste a small amount of the fully cooked scramble, then season with natural sea salt as needed. Divide into servings and serve immediately.
Notes
The five-minute preparation time is an estimate for chopping bacon, grating cheese and setting out tools. Allow about ten minutes of skillet cooking, using the crisp-bacon and cooked-egg cues rather than the clock alone. The bacon component is prepared ahead; its ten-day cure is not included.
Use the linked salt-only bacon, prepared but uncooked, and cheddar without non-GAPS additives that has already been introduced and tolerated. Full GAPS; not early Intro. If following the separate Dairy Introduction Structure, natural cheese comes later in that progression. This scramble contains dairy and eggs.
No heavy cream or replacement liquid is used. Keep the bacon fat in the skillet and add the eggs and cheddar together after the bacon is crisp. Cook through before tasting or serving.
At 2×, use 4 bacon slices, 12 eggs and 1½ cups cheddar. Sea salt remains to taste. Use a suitably sized skillet or cook two separate batches; do not assume the same cooking time for the larger batch.
Serve immediately for the best texture. Refrigerate leftovers promptly in a shallow covered container at 40°F (4°C) or below; use within 3 to 4 days and reheat on the stove to 165°F (74°C).