These eggs are great on the weekends. When we are at “The Shack,” we love to fill our plates, pour hot coffee, and go out on the porch to listen to the seagulls while we eat.
1/4 C half and half
2 strips thick cut bacon
1/2 C chopped sweet yellow onion
1/4 C red bell pepper
2 T chopped jalapeno
1/2 C sharp cheddar cheese
Salt and Pepper to taste (don’t be shy)
Cook bacon, until almost done. A non-stick pan works best. I use a ceramic coated pan. Take it out of pan and set it aside. Leave a little bacon grease in pan. 2 strips of good bacon should leave just enough.
Saute the vegetables in the bacon grease. While they are cooking. Chop the bacon and add it back to the pan with the vegetables. The bacon will finish cooking with the vegetables (this is an important trick).
Whip the eggs with the half and half until smooth. Pour the eggs into the pan with the vegetables and bacon and add salt and pepper. Cook it on medium to medium low, covered. This step takes time if you don’t have an omelette pan. Covering will cook the eggs on top and bottom. Watch it closely. You want to cook low and slow.
When the eggs are done the way you like, add the cheese on top and allow to melt.
Enjoy, and hand it down!