Scrambled Eggs & Bacon

1lb. bacon
6 large eggs
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper

Equipment needed:
Non-stick frying pan
Plastic spatula
Whisk or dinner fork
Metal cooling rack
Aluminum sheet pan
Aluminum foil

Directions for Scrambled Eggs:
Crack eggs one at a time and place contents in a medium bowl. Remove any eggshell fragments. Add milk, salt, and pepper to the bowl and beat with a whisk or dinner fork until thoroughly mixed and frothy.  Spray nonstick frying pan with nonstick cooking spray then place a pan on the stove. Pour eggs into the pan and cook under medium-low heat.  Slowly drag plastic spatula back and forth across the pan allowing the eggs to cook, layer by layer. Lower heat if eggs appear to be cooking too quickly.  Cook eggs until no more liquid egg appears in the pan. The trick is to remove the eggs before they brown.

Directions for Bacon:
Preheat oven to 400°F. Line aluminum sheet pan with aluminum foil. Place a cooling rack on top of the sheet pan.  Place bacon on top of the cooling rack. Cook for 15 to 20 minutes at 400°F or until bacon is golden brown and done to the desired crispness. Cooking times will vary depending on the thickness of the bacon. The cooling rack allows the bacon to cook evenly on both sides thus eliminating the need to “flip the bacon” during the cooking process.