Hugh's Crispy Bacon and Scrambled Eggs

Hugh's Crispy Bacon and Scrambled Eggs
Serves 2*

4 large fresh Eggs 
1 heaping tablespoon Sour Cream (or Half & Half) 
2 teaspoons Water 
1/2 teaspoon Table Salt (to taste)
1/8 teaspoon Black Pepper (to taste)
2 tablespoons Bacon Drippings, for cooking 
4 strips good quality Bacon 

Combine ingredients for eggs, whisking together well with a wire whip. Set
aside. Heat a seasoned black iron skillet over medium heat. Add bacon
strips and saute them over medium-low heat until fat is rendered and bacon
is crisp. Remove bacon to a rack or noncoated paper plate placed on a
regular plate to drain. Drain off all but 2 tablespoons bacon drippings
from the frying pan. Whisk your egg mixture again. Add to frying pan with
bacon drippings over medium-low heat. Stir eggs occasionally with a large
spoon, cooking until they are soft and fluffy and cooked. Don't cook until
DRY, but also you don't want to serve them wet. Nice to serve them on a
warm plate.

* Double recipe for 4 people (except for the salt, pepper and bacon fat
for cooking).

Nita Holleman

Source:

rec.food.recipes