Eggs Cooked Light and Fluffy

 Bob would approve

We like eggs here.  Until recently, they used to be cheap.  They remain versatile and flavorful (especially if you like egg flavor).  Here's something you can do to class up your eggs for that special person in your life.  While this is a breakfast focused recipe, it can be used for a fast lunch or dinner if you find yourself low on time or energy.  The majority of work is in the prep and it comes together fast.  I hope you enjoy it.  

Ingredients

Bacon.  As much or as little as you like.  It's bacon.  I prefer the thick cut.  You might prefer thin cut.  You can substitute ham or sausage if you're unimaginative.  

Mushrooms.  I used a small package of baby portabella.  You can pretty much use any that you want.  I might advise you avoid the magic kind, however.  

Shallot.  This takes this dish up a notch in classiness.  I used a third of one shallot.  You can save the rest for a sauce later in the week or to throw at one of your children.  

Eggs. About eight.  Less if bigger eggs; more if smaller.  If you use the carton stuff, pour until you feel regret.  

Cheese. Traditionally, cheddar would be a classic pairing here.  Any cheese you like that has a good melting property will do fine (I'm not the cheese police).  I used a colby/monterey jack blend.  

Chives.  They look nice.  You can skip them if you're just going to eat out of the pan over the sink. 

Salt and pepper to taste. 

Directions

1. Get a pan going over medium to medium high heat.  While the pan is heating, chop the bacon, mushrooms, and shallot into unform pieces.  

2. Add the bacon.  Cook until browned.  You'll want to watch the pan, because it goes very quickly from crispy awesomeness to immolated sadness.  Drain on paper towels.  

3. Turn down the heat until medium low.  Reserve the liquid bacon fat; it's like gold.  Wipe out the pan.  Add back 1-2 Tbsp of bacon fat to the pan.  Add the shallots and cook until soft.  Do not brown or they get weird.  

3. Add another Tbsp of bacon fat to the pan and turn the heat back up to medium/medium high.  Add the mushrooms.  Lightly salt and pepper.  Cook the mushrooms until all the moisture is gone. 

4. Add eggs to pan.  Run your spatula through them to keep from congealing.  We want scrambled, not a mass of egg.  Season with salt and pepper.  Cook the eggs until they begin to solidify.

5. Add bacon.  As much or as little as you like.  Follow immediately with a flurry of cheese. I'm not your judge.  

6.  Immediately turn off the heat and use the residual heat to melt the cheese.  Stir until incorporated.  Serve with fresh chives and breakfast bread or a potato of your choice.