Categories: Breakfast

Ingredients

• 4 eggs
• 2 tbsp. whole milk
• 2 thick-cut slices bacon, finely diced
• 1 small shallot, finely diced
• 1 small garlic clove, finely minced
• 2 tbsp. fresh cilantro leaves
• Kosher salt and black pepper
• Sliced avocado and buttered toast, for serving

Directions

1. In a small bowl, whisk together the eggs and milk. In an 8- or 9-inch nonstick skillet or super well-seasoned cast-iron skillet, cook the bacon over medium heat until lightly crisped and the fast has rendered, 5-6 minutes. Add the shallot and garlic and cook until softened, about 2 minutes. Reduce the heat to low, add the eggs, cilantro, and a good sprinkle of salt and pepper, and cook, pushing the eggs around occasionally, until large curds form and the eggs are no longer wet and shiny, about 2 minutes. Transfer the eggs to a plate and serve with avocado slices and buttered toast.

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