Scrambled eggs

Instructions

Special requirement: none

1. Start by heating a non-stick frying pan over medium heat.
2. Add the bacon to the pan and cook until crispy, about 6-8 minutes, flipping occasionally.
3. Remove the bacon from the pan and set aside on paper towels to drain excess fat.
4. Lower the heat to low and add half of the butter to the pan.
5. Crack the eggs into a bowl, add salt and pepper, and beat lightly with a fork or whisk until combined.
6. Pour the eggs into the pan and let them sit for a few seconds until they begin to set around the edges.
7. Using a spatula, gently push the eggs from the edges toward the center, forming soft curds.
8. Continue to cook gently, stirring occasionally, until the eggs are mostly set but still moist, about 3-4 minutes.
9. Remove the scrambled eggs from the heat and stir in the remaining butter for extra creaminess.
10. Warm the naan bread in a separate dry skillet over low heat for 1-2 minutes on each side until soft and pliable.
11. Serve the scrambled eggs topped with the crispy bacon alongside the warm naan bread.
12. Optionally, add a sprinkle of fresh herbs or hot sauce for extra flavor.