Active Time

　　25 min

　　Total Time

　　25 min

　　Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."

　　

Ingredients

Makes 6 servings

　　6 bacon slices

　　12 large eggs

　　1 oz finely grated parmesan (1/2 cup)

　　1/4 cup heavy cream

　　1 tablespoon chopped fresh basil

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　2 teaspoons minced garlic

　　1 tablespoon chopped fresh flat-leaf parsley

　　2 tablespoons chopped scallions

　　

Step 1

Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.

　　

Step 2

While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.

　　

Step 3

Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.