Bacon Salt Scrambled Eggs

Bacon Salt Scrambled Eggs

Bacon Salt Scrambled Eggs

Scrambled eggs are one of the more obvious yet amazing uses for Bacon Salt. What you add to the eggs and how you cook them makes all the difference. Our favorite version skips the tomatoes, but adds arugula and aged white cheddar cheese along with black pepper.

Ingredients

  • 6 eggs
  • 2 Tbsp butter
  • 1 Tbsp Bacon Salt plus more to taste - Original, Hickory or Peppered
  • Splash of milk
  • Optional ingredients:
  • Diced fresh tomatoes
  • Fresh arugula or spinach
  • Grated sharp or white cheddar
  • Fresh ground black pepper

Instructions

  1. Mix 1 Tbsp Bacon Salt with eggs and milk, and whisk thoroughly.
  2. Add butter to non-stick pan, and preheat. If you like your eggs slow-cooked, turn the heat on medium low. If you like your eggs done faster and more, turn the heat to medium or medium high.
  3. Add eggs to the pan. Add a little more Bacon Salt to the top if desired to ensure even coverage. Don't mix or turn until the eggs start to set.
  4. Once eggs are about a quarter of the way done, and add spinach/arugula, white or sharp cheddar and diced tomatoes.
  5. Cook until desired doneness, serve with additional Bacon Salt and fresh ground black pepper to taste and enjoy the best tasting eggs you've ever had!
http://www.jdfoods.net/submitrecipe/bacon-salt-scrambled-eggs/