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Take the comforting combo of bacon and eggs to an extravagant level

Andrea Geary, America's Test Kitchen on

French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat. (Save it for the bacon!) Stirring constantly and adding a touch of water at the end controls the egg proteins so that some form delicate curds while the rest thicken to a saucy consistency. Be sure to cook the eggs slowly; it should take 12 to 14 minutes total. For the luscious bacon, simply sprinkle sugar, rosemary, and black pepper over the pieces and bake.

French-Style Scrambled Eggs with Rosemary Candied Bacon

Serves 4

For the bacon:

12 ounces center-cut bacon

1/4 cup packed light brown sugar

1 tablespoon minced fresh rosemary

1 teaspoon pepper

For the eggs:

8 large eggs

1/2 teaspoon table salt

3 tablespoons water, divided


1 teaspoon minced fresh parsley or chives

For the bacon:

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two rimmed baking sheets with aluminum foil. Cut bacon in half crosswise. Arrange bacon on prepared sheets.

2. Combine sugar, rosemary, and pepper in a bowl. Sprinkle sugar mixture evenly over bacon. (Do not flip and sprinkle on the second side.) Use your fingers to spread sugar mixture evenly over each piece.

3. Bake until bacon is dark brown and sugar is bubbling, 20 to 25 minutes, switching and rotating sheets halfway through baking. (If bacon on 1 sheet finishes cooking sooner, it's OK to remove this sheet from the oven first.) Transfer bacon to a wire rack set over paper towels and let cool for 5 minutes.

For the eggs:

1. While bacon cooks, use a fork to beat eggs and salt until blended. Heat 2 tablespoons water in a 10-inch nonstick skillet over low heat until steaming. Add egg mixture and immediately stir with rubber spatula. Cook, stirring slowly and constantly, scraping edges and bottom of skillet, for 4 minutes. (If the egg mixture is not steaming after 4 minutes, increase heat slightly.)

2. Continue to stir slowly until eggs begin to thicken and small curds begin to form, about 4 minutes longer. (If curds have not begun to form, increase heat slightly.) If any large curds form, mash with spatula. As curds start to form, stir vigorously, scraping edges and bottom of skillet, until eggs are thick enough to hold their shape when pushed to 1 side of skillet, 4 to 6 minutes.

3. Remove skillet from heat. Add remaining 1 tablespoon water and parsley and stir vigorously until incorporated, about 30 seconds. Serve with bacon.

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