Hugh's Crispy Bacon and Scrambled Eggs
Source: Nita Holleman
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 non-coated 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).