Categories: Breakfast
Ingredients
- 4 eggs
- 2 tbsp. whole milk
- 2 thick-cut slices bacon, finely diced
- 1 small shallot, finely diced
- 1 small garlic clove, finely minced
- 2 tbsp. fresh cilantro leaves
- Kosher salt and black pepper
- Sliced avocado and buttered toast, for serving
Directions
-
In a small bowl, whisk together the eggs and milk. In an 8- or 9-inch nonstick skillet or super well-seasoned cast-iron skillet, cook the bacon over medium heat until lightly crisped and the fast has rendered, 5-6 minutes. Add the shallot and garlic and cook until softened, about 2 minutes. Reduce the heat to low, add the eggs, cilantro, and a good sprinkle of salt and pepper, and cook, pushing the eggs around occasionally, until large curds form and the eggs are no longer wet and shiny, about 2 minutes. Transfer the eggs to a plate and serve with avocado slices and buttered toast.