French-Style Scrambled Eggs with Rosemary Candied Bacon

Name: French-Style Scrambled Eggs with Rosemary Candied Bacon
Yield: Serves 4
Ingredients: 12 ounces center-cut, bacon; ¼ cup, packed light brown sugar; 1 tablespoon, minced fresh rosemary; 1 teaspoon, pepper; 8 , large eggs; ½ teaspoon, table salt; 3 tablespoons, water, divided; 1 teaspoon, minced fresh parsley or chives

4 comments

Take the elemental comfort combo of bacon and eggs to an extravagant level.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES4

TIME40 minutes

French-Style Scrambled Eggs with Rosemary Candied Bacon

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

WHY THIS RECIPE WORKS

French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat. (Save it for the bacon!) Stirring constantly and adding a touch of water at the e...

This is a members' feature.