- 6 bacon slices
- 12 large eggs
- 1 oz finely grated parmesan (1/2 cup)
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons chopped scallions
- Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
- While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
- Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.