Cheddar Chive Scrambled Eggs with Bacon

  1. In a medium bowl, whisk together 8 eggs, 6 tablespoons of water, ⅛ teaspoon of salt and ⅛ teaspoon of freshly ground black pepper. Stir in 2 tablespoons of chopped chives.

  2. Meanwhile, fry 8 rashers of Hunsa Middle Cut Bacon until crisp and drain on paper towel.

  3. In a large non-stick saucepan, heat a tablespoon of olive oil over medium heat. Add egg mixture. Cook for 3 minutes, stirring occasionally. Stir in ½ cup of shredded sharp cheddar; cook until cheese has melted and eggs are cooked but still shiny and moist, which should take 1 to 2 minutes.

  4. Remove from heat and serve immediately with bacon.

Recipe courtesy of Hanna Ford.